Blueberry Cookies

Blue berry cookie with melted white chocolate.

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Chewy, soft, and absolutely delicious, these bakery‑style Blueberry Cookies are a delicious treat. The cookie dough is infused with blueberry jam and topped with melted white chocolate and fresh blueberries for the perfect sweet, tangy contrast.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert, Snack, Sweet Treat

Cuisine: Dessert

Diet: Vegetarian

Servings: cookies

Calories: 215kcal

Author: Jen Sim

Equipment

mixing bowl
baking tray

Ingredients

Blueberry Jam

340 g (12 oz) frozen blueberries
50 g (¼ cup) granulated sugar
1 tablespoon (15 ml) lemon juice
1 teaspoon vanilla extract
½ tablespoon (4 g) cornstarch

Cookie Dough

2 ½ cups (313 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon cornstarch or cornflour
1 cup (224 g) unsalted butter, room temperature
1 cup 200 g granulated sugar
1 egg at room temperature
1 tablespoon vanilla
½–¾ cup (85–130 g) white chocolate chips

Topping (optional)

Reserved blended blueberry jam see instructions
50 g of melted white chocolate
¼ cup of fresh blueberries

Instructions

Add the blueberries, sugar, lemon juice, vanilla, and cornstarch to a saucepan. Cook on medium‑low for 30–40 minutes, stirring occasionally, until it thickens and reduces to about ½ cup. Mash a few berries halfway through, then let the jam cool completely. Reserve ¼ of the blueberry jam for topping later.
Preheat the oven to 180°C/350°F/ Gas Mark 4 and line two baking trays with parchment paper.
Whisk together the flour, baking powder, salt, and cornstarch in a bowl and set aside.
Beat butter and sugar for 2-3 minutes or until light and fluffy.
Mix in the egg and vanilla for 1-2 minutes or until the mixture looks pale and smooth.
Add the dry ingredients and mix on low for 1-2 minutes or until the dough forms.
Fold in the white chocolate chips evenly.
Gently fold in the cooled blueberry jam until the mixture is just combined.
Scoop the dough using a cookie scoop and place on the trays, leaving space between each one.
Bake for 10–13 minutes.
Let the cookies cool on the tray for 5 minutes, then decorate.
Serve these vibrant blueberry cookies as a delicious summer treat.

Video

Notes

Blueberry jam: Reduce and cool the jam properly. Cook it down to about ½ cup; runny jam will make the dough wet and cause the cookies to spread.
Blueberry Jam Temperature: Let it cool completely before folding it in, because warm jam melts the butter and affects the texture.
Texture: Mash the cooked blueberries gently instead of pureeing them. This keeps the jam thick while still leaving soft fruit pieces throughout the cookies.
Measuring ingredients: Measure everything accurately. Precise measurements are key for achieving the right dough consistency and the perfect soft, chewy texture.

Nutrition