Recipes

Blueberry White Chocolate Cookies

by StudioLink Recipe.
July 23, 2026
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Made by
Eric

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EBT Friendly: Approximately 93%

Total Time: 2 Hours 30 Minutes

These soft blueberry white chocolate cookies combine a thick homemade berry swirl with buttery vanilla cookie dough and irregular chunks of creamy white chocolate. The result is a jammy, chewy cookie with lightly crisp golden edges and naturally marbled blueberry ribbons.

Estimated Nutrition Per Cookie

Calories: 260 Protein: 3g Carbs: 36g Fat: 12g

Ingredients:

0.5x
1x
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For the Blueberry Swirl
  •   1 pint fresh blueberries
  •   1/4 cup sugar
  •   2 tbsp lemon (juiced)
 
For the Cookies
  •   1 cup unsalted butter (room temperature)
  •   1 tsp vanilla
  •   2 large eggs
  •   1 1/2 cup granulated sugar
  •   3 cups all-purpose flour
  •   1 tsp kosher salt
  •   1/2 tsp baking soda
  •   2/3 cup blueberry swirl mixture (from above)
  •   8 oz white chocolate (chopped in chunks)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Add the BLUEBERRIES, ¼ cup GRANULATED SUGAR, and LEMON JUICE to a small saucepan.
  2. Cook over medium heat, stirring frequently until the berries soften and begin to release their juices.
  3. Break apart most of the blueberries with the back of a spoon, leaving a few pieces partially intact for texture.
  4. Continue cooking until the mixture has reduced by about half and measures approximately ⅔ cup. It should be thick and jam-like.
  5. Transfer the blueberry mixture to a heatproof container, cover, and refrigerate until completely chilled. Do not freeze.
  6. Line two baking sheets with parchment paper.
  7. Whisk together the FLOUR, KOSHER SALT, and BAKING SODA in a medium bowl.
  8. In a large mixing bowl, beat the softened BUTTER with the remaining GRANULATED SUGAR until combined.
  9. Add the EGGS one at a time, mixing well after each addition.
  10. Mix in the VANILLA EXTRACT.
  11. Add the dry ingredients and mix on low speed only until a few streaks of flour remain.
  12. Fold in the chopped WHITE CHOCOLATE.
  13. Divide the dough evenly between two bowls.
  14. Dollop half of the chilled BLUEBERRY SWIRL into each bowl.
  15. Use a butter knife to gently swirl the blueberry mixture through the dough, leaving visible ribbons rather than fully mixing it.
  16. Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
  17. Refrigerate the cookie dough for approximately 45 minutes.
  18. Preheat the oven to 350°F.
  19. Bake for approximately 16 minutes, rotating the baking sheets halfway through, until the edges are lightly golden and the centers remain soft.
  20. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

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