“I’ve never heard of a blueberry in a cookie,” said my coworker when I explained to her the vision for my newest original recipe. “Maybe that’s for a reason,” I worried to myself. After almost a month and a half of rigorous testing, I’m ready to release these blueberry white chocolate cookies just in time for blueberry season. I tried fresh, frozen, store-bought dried, and homemade dried blueberries for this recipe. The fresh ones broke open and changed the consistency of the dough, the frozen ones made the cookies look GREEN. The store-bought, dried blueberries had this awful after-taste, and drying the fruit at home was way too laborious.

My dad saved the day by handing me some cooked down blueberries that he was going to use as pie filling. The consistency was just what I needed to swirl into these cookies, and the flavor is so much more concentrated than just adding fresh blueberries straight into the dough. Please love yourself and use bar or blocks of white chocolate if you can find them. The morsels aren’t as high quality and don’t melt as well.

This recipe makes around 22 blueberry white chocolate cookies, but can easily be halved.

Did you make these blueberry white chocolate cookies? I want to see! Tag your creations @easygayoven on Instagram and TikTok.

Blueberry White Chocolate Cookies

Print Recipe

Course Dessert

Servings 22 cookies

Author Eric King

Ingredients

Blueberry swirl

• 1 pint fresh blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice

Cookies

• 1 cup unsalted butter, at room temperature (226g)
• 1 teaspoon vanilla
• 2 large eggs
• 1 1/2 cup granulated sugar (300 grams)
• 3 cups all-purpose flour (380 grams)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 2/3 cup blueberry swirl mixture
• 8 ounces white chocolate chopped in chunks

Instructions

For the blueberry mixture

• Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon regularly.
• Break up most of the blueberries with the end of the spoon, leaving some intact.
• Continue stirring until the mixture has reduced by about half. You should be left with 2/3 cup of the blueberry mixture.
• Carefully pour the mixture into a heatproof container, cover, and place in the freezer or fridge to chill completely (this also helps it gel together). Don’t let it freeze!

For the cookies

• Line two baking sheets with parchment paper (or silpats).
• Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.
• Add the eggs, one at a time, and beat until combined. Mix in the vanilla.
• Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.
• Dump in white chocolate and combine. Don’t over-beat.
• Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)
• Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.
• Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.
• Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.
• Bake both trays for 16 minutes, turning them and switching racks halfway.
• Transfer to a cooling rack. Repeat with the rest of the dough.