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–+ servings
Blueberry white chocolate cookies on tan parchment paper.

Blueberry White Chocolate Cookies

Megan Weimer
These blueberry white chocolate cookies are soft, chewy, and packed with swirls of blueberry jam and melty white chocolate. Made in one bowl, they’re a sweet and simple treat for Spring, Summer, or any season.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 196 kcal

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Ingredients
 
 

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, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ 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 350°F/180°C 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.

Video

Notes

Use white chocolate bars instead of white chocolate chips for the best flavor.
Measure the flour correctly in grams with a kitchen scale or by gently spooning the flour into your measuring cup and sweeping off the excess.
Only swirl in the jam 3-4 times so the dough doesn't get too wet.
Storage: Store in an airtight container at room temperature for 3-5 days.
Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Place parchment between each so they don't stick together. Freeze cookie dough by freezing dough balls on a baking sheet for 2 hours or until frozen solid. Transfer to a freezer-safe container and freeze for up to 3 months. Add 1-2 extra minutes onto the total bake time.

Nutrition

Serving: 1cookieCalories: 196kcalCarbohydrates: 25.2gProtein: 2.3gFat: 9.7gSaturated Fat: 5.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0.3gCholesterol: 36.2mgSodium: 112.7mgPotassium: 38.7mgFiber: 0.5gSugar: 13gVitamin A: 257.4IUVitamin C: 0.4mgCalcium: 21.7mgIron: 0.8mg
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