White Chocolate Chip-Blueberry Cookies

Difficulty: Easy
Yield: Approximately 24 cookies
Nutritional Info Per Serving (1 of 24): Calories 132, Total Fat 6 g, Saturated Fat 4 g, Carbohydrates 18 g, Dietary Fiber 0 g, Sugar 12 g, Protein 1 g, Cholesterol 19 mg, Sodium 69 mg
Total Time: 1 hr 35 min (including chilling and cooling)
Active Time: 20 min

Discover the irresistible twist on classic chocolate chip cookies with creamy white chocolate chips and plump dried blueberries that burst with flavor in every biteperfect for baking enthusiasts ready to elevate their cookie game!

Ingredients

1 stick (8 tablespoons) unsalted butter, softened to room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup white chocolate chips
1/2 cup dried blueberries

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Instructions

Using an electric mixer, beat the butter, light brown sugar, and granulated sugar in a large bowl until creamy and fluffy. Add vanilla extract and the egg, then mix until well blended.
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the butter mixture. Beat just until combined. Fold in the white chocolate chips and dried blueberries.
Prepare two baking sheets by lining them with parchment paper. Portion the dough into slightly rounded tablespoons and roll into balls. Place them about 2 inches apart on the sheets. Chill in the refrigerator for 30 minutes.
Set your oven racks in the upper and lower thirds of the oven and preheat to 350F.
Bake for 12 to 15 minutes or until the cookies are firm and golden at the bottom. Allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool entirely.

Tip: When measuring flour, spoon it lightly into your measuring cup and level it off with a flat edge. Avoid scooping directly from the bag as it compresses the flour and can affect the texture of your baked goods.