Blueberry Cream Cookies made with fresh blueberries folded into a lovely vanilla pudding cookie dough. Soft pudding cookie recipe with lovely bright, fresh flavor from fresh blueberries and white chocolate chips.
Blueberry Cream Cookies were inspired by Nellie’s Raspberry Chocolate Chip Cookies recipe where she used fresh raspberries in her chocolate chip cookie recipe. Isn’t that such a creative idea? I love it! I decided to run with that idea and see what other fruit would be yummy in cookies. When I came up with these beauties, my family went crazy.
What are Blueberry Cream Cookies?
They’re fresh blueberries folded into a lovely vanilla pudding cookie dough. They’re soft, sweet and you can’t help but enjoy the blueberry flavor. Besides, adding fresh fruit into any dessert makes it more appealing to me, and a little bit healthier too!
Blueberry Cream Cookies Ingredients
-Sugar: Use 1 cup of granulated sugar to make these cookies nice and sweet.
-Butter: Using 1/2 cup of softened butter will add richness to every cookie.
-Egg: Use an egg to help bind together the dough and get the perfect texture.
-Sour cream: Mixing 1/3 cup of sour cream into the cookie dough will give the cookies a creamier texture and add more richness.
-Pudding mix: Using a small box (3ounce) of vanilla pudding mix (just the dry stuff) will help to add in a lot of wonderful flavor and make the cookies a little chewier.
-Salt: Enhance the flavors in the cookies by adding 1/2 teaspoon of salt.
-Baking soda: Help the cookies to puff up and leaven nicely by adding in 1/2 teaspoon of baking soda.
-Flour: 2 cups of all purpose flour will be the base of the cookie dough.
-Chocolate: You will need 1 cup of white chocolate chips.
-Blueberries: Use 1 heaping cup of fresh blueberries that have been washed and dried.
How to Make Blueberry Cream Cookies
Preheat your oven to 350 degrees F.
In a mixing bowl, cream together the sugar and butter.
Add in the egg, sour cream, pudding mix, salt, and baking soda. stir together until smooth.
Add in the flour, one cup at a time, mixing until smooth between each addition.
Stir in the white chocolate chips.
Create a shallow well in the center of the dough and add in the blueberries. Very gently fold the dough over several times trying your best no to squish the blueberries.
Drop the dough by the rounded tablespoonfuls onto a greased cookie sheet.
Bake in the oven at 350 degrees F for 10-11 minutes.
Transfer the cookies to a wire rack to cool completely.
Enjoy!
How long are these cookies good for?
These cookies can last up to a few days if stored properly in an airtight container in your fridge. For best results eat them sooner rather than later and enjoy with a cold glass of milk.
Can I freeze blueberry white chocolate chip cookies?
Yes, these cookies can be frozen for later. Simply place them in an airtight contianer and freezer for up to a few months. When ready to eat, sit your cookies on the counter to come to room temp before eating.
If you like our Blueberry Cream Cookies, try a few of our other favorite fruity cookies:
- BANANA SPLIT COOKIE CUPS
- BLACKBERRY OATMEAL COOKIES
- PEACH SNICKERDOODLES
- BLUEBERRY BANANA COOKIES
- RASPBERRY MELTAWAY COOKIES
- BANANA OATMEAL COOKIES
- SPICED APPLE COOKIES
- FROSTED BLUEBERRY COOKIES
- BANANA BREAD COOKIES
- CHERRY PIE COOKIES
- BANANA CREAM PIE COOKIES
- STRAWBERRY SHORTCAKE COOKIES
- RASPBERRY CHEESECAKE COOKIES
- BLUEBERRY SUGAR COOKIES
- CHERRY CHOCOLATE CHIP NO BAKE COOKIES
We took this picture on a recent family vacation. It makes me laugh to see the size difference from my youngest child and oldest child on the left. Make sure to look at each child’s face individually too. I love taking group shots like this because each of their little personalities tend to shine through whether I want it to or not! And honestly, it’s fun 80%…maybe, 85% of the time. Ha!
Blueberry Cream Cookies made with fresh blueberries folded into a lovely vanilla pudding cookie dough. Soft pudding cookie recipe with lovely bright, fresh flavor from fresh blueberries and white chocolate chips.
Audrey says
These look absolutely divine! I love that you added pudding to the mix. I can’t wait to try them.
Jessica says
I hope you like them Audrey!
Ginny says
Instant or reg pudding mix?
Denay DeGuzman says
As soon as I saw the words blueberry and cream, you caught my attention! And then your beautiful images on this page coaxed me into the kitchen to create a fabulous batch of these delicious cookies for myself. Mmmm…they were good! I shared some with a neighbor. 🙂
Jessica says
I’m so glad you enjoyed them Denay! Thank you for your kind words!
Renee says
I love how soft and chewy these cookies are. Perfect with a glass of iced tea in the summer!
Jessica says
Agreed Renee! THank you!
Julie @ Back To My Southern Roots says
These look so fluffy and delicious! Thanks for sharing on Foodie Friday!
Paula says
These are so good!!! Can you use fresh blueberries that you have frozen? If so would you thaw them out first?
Cora says
Do you use instant or regular pudding?
Nellie says
Instant pudding – it’s amazing in cookies!
Anjan says
Very up great and best racepi….
Jillian says
Can you use frozen blueberries?
Jessica says
You can! I just rinse them off and pat them dry before adding them in. No need to thaw, and actually it’s helpful if you don’t because otherwise they tend to really fall apart when stirring.
wilhelmina says
I love how chewy and sweet these cookies are! They are a new favorite around our place!
Beth says
These are amazing! I appreciated the freezing option but there is no way there will be any left to freeze in my home! YUM!