These Chewy Blueberry White Chocolate Chip Cookies are a mouthwatering treat! These cookies are filled with white chocolate chips and homemade blueberry preserves. You can also use thawed frozen blueberries in these cookies as well. Your family is going to love eating these cookies with a cool glass of milk!
I have started making cookies every Friday with my 4-year-old after preschool. This is a fun way for me to get some recipe development done while making special memories with my son. ( even when the recipes don’t work out the way I like) A few weeks ago, I shared a recipe for Mint White Chocolate Chip Cookies, and they were so chewy and perfect I wanted to try another variation.
These cookies are chewy on the inside and flakey on the outside! The blueberry flavor is unstoppable! These cookies would be a great addition to any summer holiday spread, and I am also interested in trying this recipe with homemade raspberry preserves!
How do these Blueberry White Chocolate Cookies become Chewy?
In my opinion, the most important thing to get right when making these cookies is that they turn out chewy. The most important step to follow to make the cookie chewy is to chill the dough. You should chill the cookie dough for at least an hour. But if you don’t have the time, at least chill the dough for 30 minutes at the very least.
Other Important Baking Tips
- Line your baking sheet with parchment paper or use a reusable silicone baking mat
- Use a cookie scoop. My cookie scoop is one of the most frequently used tools in my kitchen.
These Cookies call for mostly baking ingredients you already have in your pantry. All you need is:
Homemade Blueberry Preserves
Pure Vanilla Extract
1 egg yolk
White Chocolate Chips
Process matters when you make these cookies. It is important to follow all the steps. Especially chilling your dough. Your cookies will turn out flat and spread out if you don’t chill your dough.
Blueberry White Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/3 cup homemade blueberry preserves avoid jelly. You can also sub thawed frozen blueberries
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
Using an electric mixer, cream butter, brown sugar, blueberry preserves, vanilla, egg, and egg yolk
In a separate bowl, whisk flour, baking soda, and salt.
Slowly add dry ingredients to the wet ingredients while mixing.
Add White Chocolate Chips
Place cookie dough in a bowl and cover. Chill in the fridge for at least 1 hour.
Preheat oven to 350 degrees.
Line the baking sheet with parchment paper and place 1 inch balls of dough evenly on the baking sheet.
Cook for 10-12 minutes
Remove from oven. Let cool and serve.
These cookies were a huge hit! Please let me know if you make them! There is nothing quite like a perfect warm cookie straight out of the oven with a tall glass of milk!