Blueberry White Chocolate Cookies

I wanted to share one of the recipes from my cookbook in case you wanted to pre-test it.  This is one of my favorites, and very unusual- blueberry white chocolate chip cookies.  I developed these because I loved the blueberry white chocolate muffins I made so much.  I kept thinking that it would make such an awesome flavor combination in the right cookie-and I was right!


These are crispy on the outside, chewy on the inside, with a buttery combination of flavors that just keep revealing themselves as you eat: lemon, white chocolate, nutmeg, blueberry…

The trick to these, if there is one, is to take them from the oven slightly under-done so that they finish cooking as they cool.  The dried blueberries keep them moist for longer than usual if they last past the first day.  Please, if you do try these? Leave a comment and let me know what you think. I am horridly nervous about the cookbook.

If you want a more decorated cookie you can drizzle melted white chocolate across them, but flavor-wise it is quite unnecessary.

If you use all butter the cookies will be greasy and flat.  If you use all shortening they will be tasteless. Lately I have had more people that usual emailing me and telling me the recipes are not good.  Then they list all the changes they made.

Can I just say that when I develop a recipe it usually is over several bakings? I normally try numerous possibilities before I post the recipe. If you change it you are likely to revert to something I all ready tried and discarded as not being good enough. :) If you change the recipe and it fails, well there is nothing I can do about operator error, is there?

One thing I have noticed is that flour varies from brand to brand and even bag to bag. You may need to use a little more or a little less to get the perfect texture. Be willing to experiment.

Blueberry White Chocolate Cookies

  • ½ cup unsalted butter
  • ½ cup shortening
  • ¾ cup sugar
  • ¾ cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons grated lemon peel
  • 2¼ cups all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dried blueberries
  • 1½ cups white chocolate chips

1. Preheat oven to 350°F. Line a cookie sheet with
parchment or silpat.
2. Cream together butter, shortening, and both sugars.
Add eggs, vanilla, and lemon peel; beat until well
3. Mix dry ingredients together; stir into creamed
mixture. Blend well; add dried blueberries and white
chocolate chips.
4. Drop by generous, rounded teaspoonfuls onto
parchment baking sheets. Keep cookies about 2″
apart. Bake 8–10 minutes, removing from oven when
just barely done.
5. Cool on pans 5 minutes; remove to cool

4-5 dozen depending on size and how much dough you eat

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    • Carrie of CKC

      Mmmm! I starred these in my google reader.

    • Kate Dear

      Marye: Where do you get your dried blueberries? Looks YUMMY!

    • MyKitchenInHalfCups

      Like the idea of the blueberries keeping the cookie moist… well I like all the flavors too!

    • megan

      I love the addition of nutmeg. These would be perfect for the 4th of july served on a red napkin. Red, white and blue! :)

    • Lyndsay

      These sounds YUMMY! I think we are going to try them for this round of Operation Baking GALS to send to our military! I will let you know how they turn out!

    • Elyse

      Ooo, you definitely have me sold on your cookbook from this post. These cookies look stellar. I love the combination of blueberry and white chocolate–and you’re so right: you rarely ever see this combo in a cookie. I’m glad you’ve rectified that issue. These look totally delicious!

    • Jessica


      I just baked these cookies tonight and they are absolutely DEVINE! I love the combination of all the flavors. Lemon, blueberry, chocolate, and nutmeg! All my favorites! Have you ever thought about possibly using fresh or frozen blueberries? Thanks for the great recipe! I’ll definitely have to buy your cookbook when it comes out!

    • Jade

      these look great. wonder if half cranberry/half blueberry would work so you could make a red, white & blue batch?

    • lynnette

      I found your recipe after getting some red, white and blue cookies in the mail as a gift from “One Smart Cookie”…they were made with cranberries and blueberries…and white chocolate. In answer to your question…yes, they can be made with dried cranberries. I immediately went to the grocery store for ingredients and found a package mix of dried cranberries, cherries and blueberries and made some. Not quite the ones that came as a gift,but great enough to love the recipe. As I throw a huge July 4th bash…these will be a staple for the homemade ice cream we make every year. Thanks! Lynnette

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    • gnet

      how much lemon peel?
      don’t complain about people changing your recipes if you can’t list all the required ingredents.

    • Dee in Florida

      will HAVE to try these! yum!

    • Ryan

      to be honest, i’ve tried blueberries & Cranberries and i like the cranberries more
      but today im going to try currents….

    • Cathy

      I made these the other day for our B&B guests. They were a hit. I have to admit that I changed some things, I used only butter and did not add the lemon (I miss the lemon flavour though) as we cannot always get yellow lemons in Mexico. I will certainly use this recipe again and with the lemon when I can find them. Wonderful cookie. My theory on the fresh blueberry conversation would be you would have to “eat” all the cookies the day they were baked … but not sure this would be an issue.

    • Shareen Booth

      Can you use fresh bluebeeries?

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    • Tara

      The most amazing cookies! Loved them…I will buy the cookbook.

    • Marye Audet


    • Marye Audet

      I get them at Target. The health food store locally doesn’t have them. Target has a lot of dried fruits in their cereal aisle.

    • Marye Audet

      Yep, tghey are awesome. Another month and we will be heading out to E. Tx to pick. Have you ever done that?

    • Marye Audet

      They would! The nutmeg is very subtle but it adds another layer of flavor

    • Marye Audet

      WOW! Thanks Lyndsay. The base recipe I developed these from made it to Iraq to my son just fine…so I think they will be o.k.
      Biggest compliment I have had in WEEKS. :D

    • Marye Audet

      Lol! thanks Elyse.

    • Marye Audet

      Oh Wow Thanks Jessica..I think you just made my day….
      I dont think fresh/frozen would work because of the moisture content.

    • Marye Audet

      I think they might!

    • Marye Audet

      generally I am pretty gracious but I am SO not in the mood for rudeness today. Umm..IF you read the recipe you would know. It is clearly stated in the ingredients.

    • Marye Audet

      I think I know you well enough to say you are gonna love these!

    • Susan

      Do you use plain shortening or butter flavor?

    • Marye Audet

      Susan- I use plain. I dislike the taste of butter flavor and the real butter adds the flavor.