Description
These Blueberry Heaven Cookies combine the sweetness of dried blueberries with creamy white chocolate chips and crunchy macadamia nuts for a delightful and indulgent treat. Perfectly soft with golden edges, these cookies offer a burst of fruity flavor blended with rich textures, making them a favorite for any dessert lover.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dried blueberries
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, indicating well incorporated ingredients that will create a soft cookie texture.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Add Mix-ins: Gently fold in the dried blueberries, white chocolate chips, and optional macadamia nuts to evenly distribute these flavor and texture bursts throughout the dough.
- Shape and Place Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges turn golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking and preserves texture.
Notes
- Dried blueberries are preferred to keep the cookie dough from becoming too wet; if using fresh or frozen, gently pat them dry before folding in.
- For extra indulgence, drizzle cooled cookies with melted white chocolate to complement the mix-ins.
- Spacing cookies adequately on the baking sheet ensures even heat circulation and prevents sticking together.
