(Fresh) Blueberry White Chocolate Brown Butter Cookies

Posted on July 21, 2014  |  Print Recipe

Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.

(Fresh) Blueberry White Chocolate Brown Butter Cookies - the cookie of the summer!

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!

(Fresh) Blueberry White Chocolate Brown Butter Cookies - sweet, chewy, crispy edges, everything you could want in a cookie!

5.0 from 1 reviews

(Fresh) Blueberry White Chocolate Brown Butter Cookies
Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
Recipe type: Dessert
Makes: 30 large cookies

  • 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

  1. 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
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well combined
  4. 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
  5. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. 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
  9. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
  10. Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat

(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

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