Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
When Matt told me we were going to a barbecue with his co-workers, I knew I had to bring my baking A-game. They’ve actually all been eating my desserts for years, but I didn’t want to let them down when I met some of them for the first time. A cookie made with brown butter is a surefire crowd-pleaser, and I figured that blueberries would be the perfect way to make them a special summer treat. My cookie with fresh blueberry obsession started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie. This version was inspired by this winter cookie I made for the holidays.
If Matt gets a promotion any time soon, I’ll be taking full credit;-) The blueberry pie I brought will be on the blog next week!
- 227g (1 cup) unsalted butter, softened
- 310g (~1⅓ cups packed) light brown sugar
- 110g (~1/2 cup) granulated sugar
- 100g (2 large) whole eggs at room temperature
- 10 milliliters (2 teaspoons) vanilla extract
- 400g (~3 cups) all-purpose flour
- 5g (1 teaspoons) baking soda
- 5g (1 teaspoon) salt
- 227g (~1 cup) white chocolate chips
- 210g (~1½ cups) fresh blueberries, washed and dried
- Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
- Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
- Add egg and vanilla, mix on medium speed until well combined
- In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
- Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
- Chill dough for 24 hours for best results (minimum of 2 hours) before baking
- When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
- Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); be careful not to pack dough too tightly as to avoid crushing blueberries before baking
- Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
- Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
This post contains affiliate links.
I feel so pressured whenever I bring baked goods to gatherings! Brown butter (and you) have me covered!
I can almost taste these, and the brown sugar! Sure to be a chewy cookie. You’re amazing!
Thanks so much, Leslie!
Love the combination of blueberries and white chocolate! I just made a similar batch of cookies a couple of weeks ago. I love your addition of brown butter! Mmm….
These look awesome, Lauren! Hope you and baby are doing great!
Thank you so much, Jessica!
These look so, so good! Love the addition of brown butter! I keep my husband’s co-workers (and sometimes clients) supplied with baked goods, too. I’m sure Matt’s appreciate all the homemade treats!
Yum! It’s been so long since I’ve fruited a cookie or used brown butter. Guess I need to make these ;-)
What a great flavor combination! These would be a huge hit at my school (so much less boring than classic chocolate chip!)
I have definitely always shied away from fresh fruit in cookies, but you have mastered the art of it! And you put in brown butter and white chocolate. Speaking to my soul.
This looks sooooo good, Lauren! Definitely A-game level :)
What a great recipe! These cookies look incredibly moist, too… yum! Honestly, I really dislike white chocolate and I think it gives a bad name to chocolate, but perhaps substituting semi-sweet chocolate chips would yield equally good results? Blueberries and chocolate… Although, I like where I see this recipe is adapted from.. cranberries and chocolate- yum! I’m off to check that one out, too :)
I used to hate white chocolate but I have found that some really high quality versions actually can taste good. But yes, semi-sweet would definitely be a good substitute!
These look so good! I’ve never used fresh berries in cookies – gotta try it!
anything brown butter definitely has my name on it.. and you added white chocolate and blueberries too! i am SO making my own batch, these cookies look seriously delicious. love it!
Crispy edges and chewy centers is exactly what I love to hear when it comes to cookies. Absolutely love that you used fresh blueberries in these. So good!
I’ve had raspberry and white chocolate cookies before but I much prefer the sound of your blueberry ones, I bet the sweeter fruit makes yours far superior.
Oh I bet raspberries were still good!
I’ve made the cookies multiple times, and they’re heavenly… but I was wondering if it’s possible to make it into a cookie cake, or will it flop???