Ingredients
Butter: Swap with margarine or coconut oil (chill the dough for 30 minutes if using coconut oil).
Blueberries: You can use dried blueberries in place of fresh. Soak them in warm water for 10 minutes before patting dry. Avoid using frozen blueberries as they release too much moisture.
White Chocolate Chips: Milk or dark chocolate chips work great, or you can try butterscotch chips for a fun twist!
Milk: Use any kind of milk you prefer—whole, almond, soy, etc. You can even skip it if your dough has the right consistency.
Vanilla Extract: For a different flavor, swap with almond extract or maple extract. Use half the amount of almond extract, as it’s stronger.
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the egg, vanilla extract, salt, and baking soda. Mix until smooth and well combined.
- Gradually add the flour, stirring until a dough forms. If the dough is dry, add up to 2 tablespoons of milk.
- Stir in the white chocolate morsels, then gently fold in the fresh blueberries, being careful not to crush them.
- Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until golden brown.
- Let the cookies rest on the baking sheet for 1-2 minutes before transferring to a cooling rack. Store in an airtight container once cooled.
Notes
If using frozen blueberries, thaw and dry them thoroughly before adding to the dough.
For a different twist, you can substitute white chocolate chips with milk or dark chocolate chips.
Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Prep Time: 15-20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
