Ingredients
Scale
- ⅔ cup frozen blueberries
- ⅔ cup cold unsalted butter (sliced into cubes)
- ¾ cup granulated sugar
- 2 cups all-purpose or gluten-free flour
- 1 tsp baking powder
- Pinch of sea salt
- ¾ cup white chocolate chips
Instructions
- Microwave the blueberries for 30 seconds or until thawed. Set aside without draining.
- In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat on high for about 2 minutes until combined.
- Add in the thawed blueberries and any blueberry juice. Beat to combine, leaving some blueberries intact.
- Add the flour, baking powder, and sea salt. Stir to combine.
- Fold in the white chocolate chips. Chill in the fridge for 20 minutes while the oven preheats.
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Use a cookie scoop to place balls of dough on the pan, slightly pressing down on each.
- Bake for 10 to 12 minutes, or until cookies are set in the middle.
- Remove from the oven and cool on the pan for 10 minutes, then transfer to a wire rack.
Notes
For added flavor, consider adding a teaspoon of vanilla extract. Store in an airtight container for up to one week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry cookies, dessert, easy cookies, baking