These blueberry white chocolate cookies are chewy sugar cookies with swirls of blueberry jam. Sweet white chocolate complements the tart jam perfectly! You can make these cookies with just one bowl, making them perfect for Spring, Summer, or year-round.
I'm a big blueberry fan- blueberry simple syrup, blueberry basil margaritas, blueberry frosting, and blueberry cheesecake overnight oats are just a few of the many blueberry recipes on my blog. I wanted to make a blueberry cookie recipe, and after brainstorming flavor combinations, these blueberry white chocolate cookies were born!
These cookies are soft, and each bite has ribbons of blueberry jam (like my blueberry cheesecake cookies!) and melty pieces of white chocolate. I opted for jam because it's more flavorful than fresh blueberries. It took a few tries to figure out how to incorporate the jam. Barely swirling it in was the winner!
The cookie dough needs to chill overnight, but it's worth it. The dough hydrates, gains more flavor, and bakes up into beautifully. I think these cookies are perfect for Spring and Summer picnics, but I make them for myself year-round!
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Key Ingredients
- Unsalted butter- We're using melted unsalted butter here. Like in my chipless chocolate chip cookies, melted butter helps promote spreading and create crisp edges. I like using unsalted butter to control the amount of salt in the dough.
- Granulated sugar- Basic white sugar sweetens the dough and holds moisture to keep the cookies nice and soft.
- Egg and egg yolk- A large egg binds everything together. The extra yolk adds a rich flavor and makes the cookies extra chewy.
- Baking powder and baking soda- These make the cookie dough spread and rise in the oven. Don't mix up the quantities since baking soda is stronger than baking powder!
- White chocolate- Please use a white chocolate baking bar and not chocolate chips! White chocolate chips have emulsifiers that keep them from melting properly.
- Blueberry jam- Any blueberry preserves, jam, or blueberry compote work. It can be from a jar or homemade. I used Bonne Maman Wild Blueberry Preserves.
Ingredient Variations
- Different chocolate: Don't like white chocolate? No problem. You can use dark, milk, or semi-sweet chocolate instead.
- Different fruit: You can use any kind of jam or preserves you like! Try making these with strawberry, raspberry, cherry, or even apricot jam. Use the leftovers on blueberry shortcake!
How to Make Them
Step 1: Whisk the butter and sugar together. Let your butter cool for a bit after melting it so the sugar doesn't dissolve in it.
Step 2: Whisk in the wet ingredients. Make sure the eggs are room temperature so they are easy to mix without clumping.
Step 3: Fold in the dry ingredients. Fold just until a few dry streaks of flour are left. This prevents overmixing. If you overmix cookie dough, the cookies will turn out dense!
Step 4: Fold in the chocolate and add jam. Fold the chocolate until just combined (some dry bits of flour are ok). Then dollop tablespoons of blueberry jam on top of the dough.
Step 5: Mix in the jam. Only fold 3-4 times for big swirls. You want to distribute the jam without fully mixing it in.
Step 6: Scoop and chill. The dough will be quite wet when you scoop it! Remember to chill the dough in the refrigerator overnight so the cookies don't overspread in the oven.
Step 7: Bake! The cookies done when the edges are golden brown but the middles still look a bit underdone. Let them cool on the hot tray for 5-10 minutes (they'll keep cooking a bit), then transfer to a wire cooling rack.
Expert Baking Tips
- Use white chocolate bars. White chocolate chips contain stabilizers. While this helps them keep their shape, it also keeps them from melting. If you want sweet, gooey pools of white chocolate, use chopped baking bars.
- Measure the flour correctly. Make sure to weigh your flour in grams with a digital kitchen scale. If you don't have one, fluff it up in the bag before gently spooning it into your measuring cup and swiping off the excess. This is called the spoon and level method. Don't pack it in because your cookies will be dry and won't spread!
- Don't overmix or over-swirl! During testing, I made this mistake. If you swirl the jam in all the way, the batter gets way too wet. The cookies spread too much in the oven and the centers don't bake.
Storage Instructions
Store the cookies in an airtight container at room temperature for 3-5 days. Don't put them in the refrigerator because they'll dry out more quickly.
Freezing Instructions
Baked cookies- Placing parchment paper between each cookie in an airtight container so they don't stick to each other. Freeze for up to 3 months, and let them thaw on the counter for about 30 minutes before eating.
Cookie dough- Freeze dough balls on a baking sheet for 2 hours or until frozen solid. Transfer them to a freezer-safe, airtight container and freeze for up to 3 months. Bake from frozen, adding an 1-2 extra minutes of bake time.
Frequently Asked Questions
Yes, you do! I know it's annoying, but it's necessary and I promise the cookies are worth it. The dough is super wet because of the jam, and the flour needs to hydrate and absorb some of that liquid (and extra flavor) overnight. This'll firm up the dough and keep it from spreading too much in the oven.
Yes. Just follow the directions, store the dough in an airtight container for up to 3 days in the refrigerator, and bake according to the recipe card.
You can substitute fresh blueberries for the jam if you want, but the results will be much different. The dough needs to chill for just 30 minutes if you do this.
More Cookies to Try
๐ Recipe
Blueberry White Chocolate Cookies
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Ingredients
- 226 grams unsalted butter melted
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 360 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 113 grams white chocolate chopped
- 90 grams blueberry jam
Instructions
- Melt butter if needed and let it cool a bit. Whisk the sugar and melted butter together in a large bowl until well combined.226 grams unsalted butter, 200 grams granulated sugar
- Vigorously whisk in the egg and egg yolk followed by the vanilla extract.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Dump the flour, baking powder, baking soda, and salt into the bowl. Gently fold with a rubber spatula until just combined with a few dry pockets of flour remaining.360 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- Fold in the chopped white chocolate until just combined. Dollop tablespoons of blueberry jam on top of the dough.113 grams white chocolate, 90 grams blueberry jam
- Fold the jam in 3-4 times until just combined. Don't fully mix it in.
- With a large cookie scoop, scoop dough balls onto lined cookie sheets. Chill the dough balls in the refrigerator overnight.
- Preheat the oven to 350ยฐF/180ยฐC and bake 6-8 cookies at a time for 14-17 minutes. The cookies are done when the edges are set but the middles look slightly underdone.
- Remove from the oven and let the cookies cool on the hot tray for 5-10 minutes before transferring to a wire cooling rack. Let cool to room temperature and enjoy.
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