Soft and chewy blueberry cookies made with fresh or dried blueberries, perfect for a fruity twist on classic cookies.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture until fully combined.
Gently fold in the blueberries and white chocolate chips if using.
Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If using fresh blueberries, be careful not to overmix to prevent bleeding.
Store in an airtight container at room temperature for up to 5 days.
You can freeze the dough balls for up to 3 months and bake directly from frozen.