Description

These Blueberry Heaven Cookies are soft, buttery, and bursting with sweet and tangy blueberry flavor. With a hint of vanilla and a light, melt-in-your-mouth texture, these cookies are perfect for dessert, a snack, or a sweet treat alongside your morning coffee or tea.

Ingredients

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1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
1/2 cup white chocolate chips (optional, for added sweetness)

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries and white chocolate chips (if using). Be careful not to crush the blueberries.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden. The centers will remain soft but will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a tangier flavor, try adding 1 tsp of lemon zest to the dough.
Store the cookies in an airtight container at room temperature for up to 5 days.
You can freeze the cookie dough for up to 3 months; bake directly from frozen, adding 1-2 minutes to the baking time.