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Blueberry White Chocolate Cookies with Swirl

Blueberry White Chocolate Cookies with Swirl
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Delight in soft, chewy Blueberry White Chocolate Cookies with Swirl bursting with juicy berries and creamy white chocolate goodness. This recipe balances tart blueberries and rich white chocolate within a tender cookie featuring a beautiful swirl pattern. Perfect for any occasion, these cookies combine pantry staples and fresh fruit for a deliciously unique treat.

Ingredients

Dry Ingredients

  • All-Purpose Flour – 2 ½ cups (312 g)
  • Baking Soda – 1 teaspoon
  • Salt – ½ teaspoon

Wet Ingredients

  • Unsalted Butter (softened) – 1 cup (226 g)
  • Brown Sugar – ¾ cup (150 g)
  • Granulated Sugar – ½ cup (100 g)
  • Eggs – 2 large
  • Vanilla Extract – 2 teaspoons

Add-ins

  • Fresh Blueberries – 1 cup (about 150 g)
  • White Chocolate Chips or Chunks – 1 cup (175 g)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown and granulated sugars until light and fluffy, creating a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition for a smooth batter.
  5. Incorporate Dry Ingredients: Gradually add the dry mix to the wet ingredients, stirring just until combined to avoid overworking the dough.
  6. Fold in Blueberries and White Chocolate: Gently fold in fresh blueberries and white chocolate chips, taking care not to crush the berries to keep them intact and juicy.
  7. Create the Swirl: Divide dough into two portions and alternate spoonfuls close together on the baking sheet. Lightly swirl with a knife or skewer to achieve the swirl pattern.
  8. Bake to Perfection: Bake for 12-15 minutes until edges are golden but centers remain soft. Cool slightly on the baking sheet before transferring to a wire rack.

Notes

  • Use room temperature butter for better creaming with sugars.
  • Don’t overmix the dough to keep cookies tender.
  • Fresh blueberries yield the best flavor and texture; frozen can be used after thawing and draining.
  • Chill dough for at least 30 minutes for cleaner swirls and enhanced flavor.
  • Space cookies evenly on the baking tray to prevent spreading into one large cookie.
  • Toss blueberries lightly with flour before folding to minimize bleeding.
  • For vegan version, substitute dairy butter with vegan butter, use flax eggs or egg replacers, and vegan white chocolate chips.
  • Freeze baked cookies in a single layer wrapped in parchment for up to 3 months.
  • Reheat cookies briefly in microwave or oven to revive softness without melting chocolate.

Nutrition

Keywords: blueberry cookies, white chocolate cookies, chewy cookies, swirl cookies, blueberry white chocolate, soft cookies, dessert, baking

Find it online: https://sophiemelody.com/blueberry-white-chocolate-cookies-with-swirl/