Blueberry white chocolate chip cookies with soft centers, sweet white chocolate, and juicy blueberries.

Scale

1 cup granulated sugar

1 cup butter, softened

1 egg

1 1/2 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking soda

3 cups all-purpose flour

1 cup white chocolate morsels

1 cup fresh blueberries, washed and dried

2 tbsp milk (optional)

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream butter and sugar until light and fluffy.

3. Stir in egg, vanilla, salt, and baking soda.

4. Add flour gradually and mix until dough forms, adding milk only if needed.

5. Fold in white chocolate chips, then gently fold in blueberries.

6. Scoop dough onto baking sheet and bake 10–12 minutes.

7. Cool on tray briefly, then transfer to rack.

Use fresh blueberries for best results.

Chill dough 30 minutes for thicker cookies.

Store baked cookies up to 5 days or freeze up to 3 months.