Blueberry, Almond and White Chocolate Cookies

Blueberry, almond and white chocolate cookies

The first time I made these cookies was while I was visiting my parents over Easter weekend.  I wanted to make some type of dessert that had a spring-ish feel.  We were running a little short on time so I starting throwing ingredients together and ended up creating these on the fly – trying to quickly write down what I was doing just in case we loved them.

And love them we did.  My dad told me they were his favorite cookie ever (um? holy compliment!) and I was just as smitten with them myself.  Although I’m not sure I could declare them my favorite cookie ever – that would take a lot of thought and consideration.  Cookies are very serious business around here : )

Blueberry, almond and white chocolate cookies

When we got home, I knew I wanted to make these again asap so that I could share them here with you.  Except you see, I ran into a little problem.  A little snafu if you will.  They didn’t come out the same (and not in a good way).  So what does a girl do?  I made these cookies over and over and still could not for the life of me figure out what the problem was.

Blueberry, almond and white chocolate cookies

It took a few weeks before the light bulb finally went off – I wrote the ingredients down wrong when we were at my parents.  That’s what I get for being in such a rush all the time.  But lucky for you, and me, I finally figured it out.  And so I give you one of my new favorite cookies.  Blueberry, almond and white chocolate cookies to be exact.  Filled to the brim with all these wonderful add-ins yet with a base that is still chewy and soft.

Pure cookie goodness I tell you.

Blueberry, Almond and White Chocolate Cookies
Yield: about 36 to 40 cookies
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • zest from one lemon (about 1 tablespoon)
  • 1 cup chopped white chocolate (or chips)
  • 1 cup chopped almonds (or slivered almonds)
  • 1 cup dried blueberries
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed until creamy, about 1 minute. Add in the eggs, one at a time, beating after each addition until combined. Add in the vanilla extract, almond extract and lemon zest. Beat until combined. With the mixer on low speed, slowly add in the flour mixture and beat until just combined. Remove the bowl from the mixer and gently fold in the white chocolate, almonds and blueberries.*
  4. Scoop about a heaping tablespoon of dough (I used my large cookie scoop) and drop onto the prepared baking sheet, spacing the balls about two inches apart. Bake for 9 to 11 minutes, until the cookies are a light golden brown around the edges and the centers are just set. Let the cookies cool on the baking sheet for 3 to 5 minutes, then remove to a wire rack to cool completely.
*While not necessary, you can chill the dough in the refrigerator for about 20 to 30 minutes after you fold in all the add-ins. I’ve found that chilling the dough helps them bake up a little thicker (which is my preference).

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  1. AprilMay says

    I made these following the recipe to a “t” and I recommend letting the cookie dough chill for at least 30 minutes (longer is okay too) before baking them. These cookies do spread! After baking the first batch, I also added an additional one-fourth cup of dried blueberries (the ones I used were really small) and white chocolate chips to the batter and felt the flavor really popped after these additions. Next time, I will try using dried cherries instead of blueberries because they are easier to find in stores. The almond extract really made the cookies too!

    • Ashley says

      So glad you enjoyed them – I love almond extract in baked goodies! I bet they would be delicious with the cherries instead!

  2. says

    What do you think about using Fresh Blueberries. We went berry picking and I have tons. Scones and muffins are great, but what about cookies. Your recipe seems like it might work. Let me know what you think.

    • Ashley @ Cookie Monster Cooking says

      If it was me, I’d stick with the dried blueberries for this recipe. I’m not sure how well the cookie dough would hold up to the fresh berries. But it never hurts to try!

  3. Kelsey says

    Made these cookies and they turned out great! Used dried cranberries infused with blueberry juice because I made a tiny mistake at the grocery store. Still delicious!

    • Ashley @ Cookie Monster Cooking says

      So happy to hear this! haha I’ve done that before when I’m in a rush with the cranberries : )

  4. says

    Oh no – it must have been so frustrating to make these over and over only to have them turn out differently. I am a master at writing important recipe notes on little slips of paper and misplacing them entirely. So glad to hear that you perservered!

    (PS. I’m sad that this week brings an end to the Cinco de May recipes for the time being – I’ve been loving them!)

    • Ashley @ Cookie Monster Cooking says

      I’m a little sad too that all the Cinco de Mayo foods are over now too (well for now)! I guess that just means I need to go on another Mexican food eating kick! Thanks Jess!

  5. Ying says

    I’m a big fan of soft chewy cookies. I’ve never thought of using blue berries in cookies. These looked lovely! Can’t wait to try this recipe soon.

    • Ashley @ Cookie Monster Cooking says

      I know – I’ll buy a bag and then hang onto it until I’m absolutely sure they’ll be put to good use!

  6. Fran says

    Are you trying to give me a sugar high? Ha ha. These look great. I have to try them this weekend.

    • Ashley @ Cookie Monster Cooking says

      haha yes mom – that’s exactly what I’m trying to do. And yes, I think dad would appreciate that : )

  7. says

    I love the sound of those flavours together, this is definitely a cookie perfect for spring! Yikes, I have that problem with writing down recipes wrong. I get too excited to eat the cookies and sometimes I miss ingredients. Ooops! 😉

  8. Marcie@flavorthemoments says

    I often get in such a rush when I’m writing a recipe down and I realize later I forgot something. I hate that! I’m so glad you remembered because these look so delicious. I’ll eat anything with blueberries!

    • Ashley @ Cookie Monster Cooking says

      Same here – I’m loving blueberries lately (well I always love them but in particular right now!)

    • Ashley @ Cookie Monster Cooking says

      Thanks Jessica! Me too – it was driving me mad since I knew I liked them so much!

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