Browned Butter Blueberry White Chocolate Chunk Cookies
These Browned Butter Blueberry White Chocolate Chunk Cookies are buttery, chewy cookies with bursts of tartness from the fresh blueberries and perfect for your next summer baking recipe. They make delicious cookies for homemade ice cream sandwiches, and can be stored up to one week for those midday sweet cravings!
Ingredients you’ll need:
- unsalted butter
- light brown sugar
- granulated cane sugar
- eggs
- vanilla extract
- all purpose flour
- ground cinnamon
- baking soda
- salt
- blueberries
- white chocolate
Substitutions for the blueberries:
- raspberries
- dried cranberries
- raisins
- apricots, dried or fresh
- medjool dates
- peaches
- cherries, preferably dried
what is the best way to store homemade cookies?
The best way to store soft cookies is in an airtight container or ziplock bag lined with parchment paper. First, you want to allow the cookies to completely cool. Then, you’ll place them in your container in single layers, each layer separated by a piece of parchment paper or wax paper to keep the cookies from touching each other.
Here’s my homemade custard ice cream base that I make every week during the summertime: click for recipe.
- For this past July fourth weekend, I made a classic vanilla base by stirring in 1 tablespoon vanilla bean paste, 8 oz mascarpone cheese, and 1 teaspoon ground cinnamon before transferring to a container to chill in the fridge overnight.
Bake with me!
Browned Butter Blueberry White Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated cane sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup fresh blueberries halved
- 1 cup chopped white chocolate
Instructions
- Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
- In a small saucepan, melt the butter over medium heat, stirring frequently with a wooden spoon until golden-brown milk solids form at the bottom.
- Transfer to a bowl. Let the butter cool in the fridge for 10 minutes.
- In a large mixing bowl, combine the browned butter, sugar, brown sugar, eggs, and vanilla. Whisk vigorously for 1 minute.
- In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Add the mixture to the browned butter batter and mix well.
- Add the chopped blueberries and white chocolate chunks. Fold until well-combined.
- Using 1/4 cup dough per cookie (about 2 oz each), space out 3-4″ on the prepared pans.
- Bake for 12-15 minutes, banging the pan 2-3 times on the stovetop after baking to interrupt the baking process, until set in the center and golden along the edges.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
Delicious! Would love to try them as an oatmeal cookie as well
Could you go into a bit more detail about the ice cream? I looked at the ice cream recipe you linked what did you remove from that recipe? And when did you add the mentioned ingredients? Thank you
Hi! what white chocolate would you recommend I use? thanks in advance! Can’t wait to make these!
There’s a lot of great brands but for these, I used Tony Chocolonely!
This worked exactly as written, these were the most delicious summer cookies! This will be a summer staple for us! HIGLY RECOMEND!
The only minor adjustment I made was a sprinkle of kosher salt on top.
Turned out delicious but the taste of cinnamon is a little too strong. They taste very close to cinnamon raisin cookies. I would probably use less than the recipe calls for next time but other than that great!
Excellent cookies! However, the first batch I made came out very flat and thin (even when I scooped less dough). I cooled the butter for 10 minutes as recommended but I’m thinking the dough was still too warm? Any tips for this?
Hi Caitlyn! If the browned butter is not cooled until slightly thickened (like an in-between stage of melted and softened butter) then I would allow extra time for it to cool in the freezer (to help it be faster!) Hope that helps some 🙂
OMG! These cookies were soso good! I saw these in your instagram and knew I had to try them. They do only make 14, but the cookies are big and very rich. My mom said they are the best she’s ever had. Will definitely remake:)
Literally AMAZING! The whole family was raving about them!! I feel like these would be sooo good during christmas time with crushed candy cane instead of blueberries and maybe some peppermint extract
I just made a small batch of these but swapped the blueberries for chunks of fudge at my partner’s request – WOW! I’ve made lots of your recipes and these are a firm favourite, thank you
My family loved this!
They came out amazing! I made them into ice cream sandwiches for the 4th and they have to be my new favorite dessert. You can definitely tell the difference with the browned butter.
This worked exactly as written, thanks! Just after a couple of hours, my family ate everything.