Blueberry Cookies
Soft and chewy cookies filled with juicy blueberries, zesty lemon, and sweet white chocolate chips.
Servings: 30 servings
Calories: 154kcal
Ingredients
- 1 cup 2 sticks unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tablespoon lemon juice fresh is best
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Stir in the egg, lemon juice, and vanilla extract.
- Add flour, baking soda, salt, and lemon zest (if using). Stir just until a dough forms.
- Gently fold in blueberries and white chocolate chips. Be careful not to overmix — especially if using fresh berries.
- Drop heaping tablespoons of dough onto the baking sheet, leaving 2 inches between each cookie.
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are just set.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Don’t overmix: Be gentle when stirring the dough, especially if you’re using fresh blueberries, to avoid breaking the berries and making the dough streaky.
- Pat dry fresh blueberries: Carefully dry fresh berries with a paper towel before adding them so there isn’t too much extra moisture.
- Let butter cool: Melt the butter just until smooth, then let it cool slightly before mixing so it doesn’t scramble the egg.
- Freeze leftover dough: Bake a few cookies at a time and freeze the rest of the dough to enjoy fresh cookies whenever you’d like.
- Use parchment paper: Lining your baking sheet makes cleanup easier and helps the cookies bake evenly without sticking.
- Space cookies properly: Leave about 2 inches between each scoop of dough so the cookies have room to spread without merging together.
- Check early: Start checking the cookies at the 12-minute mark since oven temperatures can vary — you want golden edges with soft centers.
- Cool before moving: Let cookies rest on the baking sheet for a few minutes before transferring them to a rack, which keeps them from falling apart.
Nutrition
Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg