Blueberry Cream Cookies are soft vanilla pudding cookies with fantastic blueberry flavor! White chocolate chips + fresh blueberries are baked right into these amazing cookies.
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While blueberry cookies may not be something you’ve tried before, once you try these blueberry cream cookies you’ll wonder how you ever lived without them. These unique and chewy blueberry cookies were inspired by Nellie’s Raspberry Chocolate Chip Cookies recipe.
Making These Blueberry Cream Cookies
The recipe for these blueberry chocolate chip cookies is really simple, which is great because who doesn’t like easy to follow recipes? The batter will be pretty wet compared to other cookies, but it’s so worth it because these cookies taste great!
I highly recommend lining your cookie sheet with parchment paper because the blueberries can burst while baking and get a little messy. So save yourself a lot of pan scrubbing, and use parchment paper, it’s an amazing help!
Do I have to Use Fresh Blueberries?
Using fresh blueberries is preferred because frozen berries will be extra wet, and cause the cookies to not turn out right or will add to your baking time. Fresh blueberries make the cookies taste fresher and give make you think the cookies are healthy too.
Can I Use a Different Boxed Pudding Mix?
If you don’t have vanilla pudding mix on hand, you can try using cheesecake flavored. That would taste great too!
Blueberry Cream Cookies Ingredients
-1 cup sugar
-1/2 cup softened butter
-1 egg
-1/3 cup sour cream
-1 small box vanilla pudding mix
-1/2 tsp. salt
-1/2 tsp. baking soda
-2 cups flour
-1 cup white chocolate chips
-1 rounded cup fresh blueberries, washed & dried
How to Make Blueberry Cream Cookies
Preheat your oven to 350 degrees F.
In a bowl or stand mixer, cream together the sugar and butter. Add in the egg, sour cream, pudding mix, salt and baking soda. Stir everything together until smooth.
Add in the flour 1 cup at a time, mixing until smooth between each of the additions. Stir in the white chocolate chips.
Create a shallow well in the center of the dough, add in the fresh blueberries. Very gently, fold over the dough, several times. Do your best to not squash the berries.
Drop the dough by rounded tablespoonfuls onto the greased cookie sheet.
Bake them in the oven at 350 for 10-11 minutes. Then transfer them to a cooling rack and enjoy!
BLUEBERRY CREAM COOKIES
Ingredients
- 1 cup sugar
- ½ cup softened butter
- 1 egg
- ⅓ cup sour cream
- 3.5 oz vanilla pudding mix 1 small box
- ½ tsp. salt
- ½ tsp. baking soda
- 2 cups flour
- 1 cup white chocolate chips
- 1 ¼ cup fresh blueberries washed & patted dry
Instructions
- Preheat oven to 350 degrees F.
- Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth.
- Add flour 1 cup at a time, mixing until smooth between additions.
- Mix in white chocolate chips.
- Create a shallow well in the center of the dough and pour in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy!
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How Long Are Blueberry Cream Cookies Good For?
Because these cookies are made using fresh blueberries, you shouldn’t expect them to last as long as normal chocolate chip cookies. For the best tasting results, I recommend eating the cookies within a few days.
How Should I Store Blueberry Cookies?
These blueberry chocolate chip cookies should be stored in an airtight container within your fridge. This will keep them tasting fresh and delicious every time you go in for another bite.
Can I Freeze Blueberry Cream Cookies
These cookies can be frozen! If you choose to freeze your cookies, then I recommend letting them thaw on the counter or in the fridge until the berries are soft before eating. Biting into a frozen blueberry may not be ideal.
If you love these Blueberry Cream Cookies, you’ll definitely want to try these other delicious cookie recipes!
- Banana Cream Cookies
- Raspberry Meltaway Cookies
- Raspberry Chocolate Chip Cookies
- Lemon Pudding Cookies
- Banana Cream Pie Cookies
- Cherry Chocolate Chip Cookies
- Lemon Butter Cookies
If you love fresh blueberries and white chocolate chips then you are going to love these blueberry cream cookies! They’re gorgeous to look at and fully bursting with flavor!
Kristie Martinez says
Can I make these the night before and store them in the frig? on the counter in a sealed container? Thoughts….
Kristie
Jessica says
I stored them in the fridge- they were perfect!!
Woody says
Hello is the pudding stove top or the quick instant one? Can’t wait to make this and the lemon recipes????
Jessica says
I always use instant pudding in my recipes!
Joy says
The cookies were light, buttery, and I loved the blueberries. Definitely a winning recipe. Thank you!
Jessica says
I’m so glad you enjoyed them! 🙂
Ashley says
My cookies did not turn out as planned, they spread and only held together when I put them in mason jar rings and at that point they were almost like muffin tops!
I’m not sure what went wrong but they still turned out well.
Jessica says
Well at least they tasted OK! I have a feeling your butter was too soft. Maybe try again?
Sally says
Can I use yogurt instead of sour cream?
Jessica says
Of course! I think it’s a great substitution!
Randy says
They were nice and soft tasted great but the next day they turned soggy and you couldn’t pick them up. I dont know why this happened
Jessica says
Did you end up smooshing a lot of the blueberries when incorporating them into the dough? That’s the only thing I can think of- you have to stir them in very gently, as stated in the recipe.
Jenni says
Has anyone made this with gluten free flour? If so, how did they turn out?
CookieMaster says
They sound wonderful!!!…I wonder if you could use Raspberries instead of blueberries?
Jessica says
I think that’d be fabulous!!
Pam Lake says
I love these cookies but haven’t used vanilla pudding with the recipe. I substituted lemon pudding and they were great! Also, if there were any cookies left, they got pretty soggy when you stored them to eat in the next day or so. I substituted the dried blueberries and they were good as well and lasted longer. Sometimes when I make this recipe, I freeze some of the dough in little balls and cook them fresh when we’re in the mood for special cookies. Love the recipe, thanks for sharing!!!
Jessica says
I’m so glad you like them Pam! Great idea to use Lemon pudding!
Online Sunshine says
I made these cookies exactly as written and they were awesome! The only thing I had to change was cooking time. For some reason, 19 minutes is what it takes to cook these to perfection in my oven. I have made about 6 batches so far. I gave cookies to friends and neighbors and they all loved them. On my last batch, I was short on white chocolate chips, so I did half white and half dark….which didn’t taste as good as doing all white. Anyway, thanks for posting this recipe. 🙂
Jessica says
You’re so welcome! Good to know about the dark chocolate chips!
lynn says
Can I use frozen blueberries?
Jessica says
Sure! Don’t defrost them, just rinse them a bit to remove ice crystals.
Online Sunshine says
I would also like to add that, when I make the cookies, they aren’t super soft when I first take them out of the oven. But once I let them cool, I put them in a big container with a lid for a little bit and the moisture from the blueberries softens them up. After that, I leave the lid half on, half off to keep the cookies from getting too soggy.
I am a little OCD, so instead of folding the blueberries into the dough, I use a cookie dough scooper to get 1 oz balls and then I put 3-4 blueberries (depending on size) in each cookie, making sure that all the blueberries are surrounded by dough (this keeps the blueberry from spilling out of the cookie as much).
In my oven, I cook them for 18 minutes to get them perfect.
Jeni says
sooo good. you have to like sweet and gooey!
Jeni says
Fantastic! Gooey and sweet!!
Brooke says
Delicious!
Like other comments, I used lemon pudding and also added a teaspoon of vanilla paste for flavor. I also used dried blueberries which will definitely help with the ‘sogginess’.
I’m on day 2 and cookies aren’t soggy at all, still super delightful!
Alison says
Brooke, great ideas thanks for sharing! Glad you were able to enjoy these!
cake? Serumgard says
Could they be made into bars or a bundt cske?
Jessica says
I think cookie bars sound great but I don’t think I’d cook these in a bundt pan.
Kayla says
It’s like this is a dumb question but am I making the pudding and putting the pudding in the recipe or is it just the powder from the putting mix in the recipe lol
Nellie says
No worries! Just add the powdered pudding mix straight into the cookie dough – don’t make the pudding first!
Cindy says
The taste was amazing! They spread out and were very flat tho. 😕 I followed the recipe exactly as written. I am wondering if the brand of instant pudding matters🤷🏼♀️ Mine was just an Aldi brand. I saw the earlier comment regarding butter…..but mine was not too soft… I’m a little bit 😕
Jessica says
Maybe try adding 2-3 TBSP flour or refrigerating the dough next time? I’ve not experienced this- my dough is always a little too thick.