Blueberry Crumble Cookies with White Chocolate
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These Blueberry Crumble Cookies are big, bakery-size white chocolate cookies with a frozen blueberry center tucked inside, a buttery crumble piled on top, and a white chocolate drizzle to finish. Every cookie has white chocolate chips and fresh blueberries in the dough too, so you get blueberry in every bite.
The trick is a mini ice cube tray. You mash fresh blueberries into it, freeze them solid, then wrap the cookie dough around each one so the center stays in the middle while it bakes. It does take a little planning ahead, so freeze the blueberries the night before. If you have made my Biscoff Stuffed White Chocolate Cookies, this is the same stuffing method. If you love blueberries for breakfast, try my Bakery Style Blueberry Muffins next.
Why You’ll Love These Blueberry Crumble White Chocolate Cookies
The Best Blueberry Crumble Cookies for Bake Sales, Cookie Boxes, and Brunch
These are the cookies to bring to a bake sale, pack into a cookie box for a friend, or set out at a weekend brunch. Because they are so big, one cookie per person is plenty, and 16 cookies goes a long way.
Baking for a party? Put them out next to my Strawberry Crunch Blondies for a fruity dessert table. Swapping cookies for the holidays? Find more ideas in my Easy Christmas Cookies Everyone Loves roundup.
Ingredients Needed for Blueberry Crumble White Chocolate Cookies
- Fresh blueberries for the centers: Half a cup, mashed into a mini ice cube tray and frozen solid. Fresh berries are best here because you want to mash them.
- Unsalted butter: One cup, softened, for the cookie dough. Take it out of the fridge early so it creams properly.
- Brown sugar and granulated sugar: One and a quarter cups of brown sugar and three quarters of a cup of granulated sugar, beaten with the butter until light and creamy.
- Eggs: Two large eggs.
- Vanilla extract: A full tablespoon in the dough, plus a little more in the crumble.
- All-purpose flour: Two and three quarter cups for the dough, plus half a cup for the crumble.
- Baking soda and salt: A teaspoon of each in the dough.
- Cornstarch: One tablespoon, mixed in with the flour.
- White chocolate chips: One cup, folded into the dough.
- Fresh blueberries for the dough: About three quarters of a cup, folded in with the white chocolate chips.
- Crumble topping: Flour, granulated sugar, packed light brown sugar, a pinch of salt, 3 tablespoons of melted unsalted butter and a quarter teaspoon of vanilla.
- White chocolate melting wafers: Half a cup, melted and drizzled over the cooled cookies.
How to Make Blueberry Crumble White Chocolate Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
- Divide half a cup of fresh blueberries between 16 cavities of a mini ice cube tray and mash them down firmly with the back of a spoon. Freeze flat for at least 3 hours, or overnight, until completely solid.
- Beat the softened butter, brown sugar and granulated sugar until light and creamy, then mix in the eggs and vanilla. Add the flour, baking soda, salt and cornstarch and mix just until a dough forms.
- Fold in the white chocolate chips and fresh blueberries.
- Divide the dough into 16 portions of about 3 ounces each. Flatten one in your palm, set a frozen blueberry center in the middle, and bring the dough up and around the sides so it is almost covered, with a little blueberry still showing on top. Chill the dough balls for 30 minutes while the oven heats to 350°F and you line the baking sheets with parchment.
- Stir the crumble flour, sugars and salt together, then toss with the melted butter and vanilla until you have chunky crumbs. Bake the cookies, spaced well apart, for 7 to 8 minutes until they start to spread, then gently press the center of each one flat with the bottom of a glass and pile on the crumble.
- Bake for another 5 to 6 minutes until the crumble is lightly golden, then let the cookies cool completely on the sheets so the blueberry centers set. Melt the white chocolate wafers in 15 second bursts, pipe it over the cookies from a bag with the corner snipped off, and let it set.
Variations
- Lemon blueberry: Add the zest of one lemon to the butter and sugar for a lemon blueberry cookie.
- Cinnamon crumble: Stir half a teaspoon of ground cinnamon into the crumble mix.
- Smaller cookies: Make 2 ounce dough balls for more, smaller cookies. You will need more blueberry centers, and they will bake faster, so check them early.
- No drizzle: Skip the melted white chocolate and dust the cooled cookies with powdered sugar instead.
- Other berries: Mashed raspberries can go in the tray instead of blueberries, frozen the same way.
Serving Suggestions
- With a glass of cold milk: The classic. These are big cookies, so one and a glass of milk is a proper treat.
- With coffee: Serve them for brunch with a pot of coffee, or with my Tres Leches Iced Latte if you want something sweet and cold.
- Warm with ice cream: Warm a cookie for a few seconds in the microwave and top it with a scoop of vanilla ice cream.
- In a cookie box: Pack them with my Nutella Stuffed Reese’s Cookies and Brown Butter Chocolate Chip Cookies for a mixed box to give away.
- On a brunch table: Set them out with fresh fruit and a basket of muffins for a weekend brunch.
Storage and Freezing
- How should I store Blueberry Crumble White Chocolate Cookies?
Let them cool completely and the drizzle set, then keep them in an airtight container in a single layer, or with parchment between the layers. Because of the fresh fruit, eat them within 2 to 3 days at room temperature, or keep them in the fridge for up to 5 days and let them come back to room temperature before serving. - Can I make Blueberry Crumble White Chocolate Cookies ahead of time?
Yes. The blueberry centers can be frozen in the tray up to a day or two before you bake, and the crumble can be mixed a day ahead and kept covered in the fridge. Bake the cookies on the day you want them. - Can I freeze Blueberry Crumble White Chocolate Cookies?
Baked cookies should freeze for up to 3 months. For the best results, freeze them before you add the drizzle. Freeze them flat on a tray until firm, then move them to a freezer bag. Thaw them on the counter and drizzle once they are at room temperature.
Don’t forget to pin this for later!
Tips & Tricks
- Freeze the centers flat: Keep the tray level in the freezer and give it the full 3 hours, or leave it overnight. The centers need to be completely solid before you wrap them.
- Weigh the dough: A kitchen scale makes it easy to get 16 even portions of about 3 ounces (85 grams), so every cookie bakes in the same time.
- Pinch the seams closed: Bring the dough up the sides of the frozen center and pinch it tight, leaving just a little blueberry showing on top.
- Do not skip the press: Flattening the center of each cookie halfway through the bake gives the crumble somewhere to sit. A glass or metal measuring cup with a flat bottom works well.
- Let them cool on the tray: Leave the cookies on the baking sheets until they are completely cool so the blueberry centers can set before you move them.
Recommended
More Cookie Ideas
Looking for more meal inspiration?
Need dinner sorted before the cookies? My Monthly Meal Plan for November 2026 has a full month of easy dinners planned out for you. Got blueberries left over? Use them up in my Bakery Style Blueberry Muffins.
Blueberry Crumble White Chocolate Cookies FAQ
Come and join my Facebook group, Easy Dinner and Dessert Recipes. It is where I share what I am baking each week and where you can ask me anything about a recipe.
Blueberry Crumble Cookies with White Chocolate
Bakery-size white chocolate cookies with fresh blueberries in the dough and a frozen blueberry center inside, topped with buttery crumble and finished with a white chocolate drizzle.
Equipment
- Mini ice cube tray (16 cavities)
- Kitchen scale
- Flat-bottomed glass or metal measuring cup
- Resealable plastic bag
Video
Ingredients Â
Blueberry Filling
- ½ cup fresh blueberries
White Chocolate Cookies
- 1 cup unsalted butter softened
- 1¼ cups brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup white chocolate chips
- ¾ cup fresh blueberries
Flour Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar packed
- 1 pinch salt
- 3 tablespoons unsalted butter melted and slightly cooled
- ¼ teaspoon vanilla extract
White Chocolate Drizzle
- ½ cup white chocolate melting wafers
InstructionsÂ
Freeze the Blueberry Centers
- Divide the ½ cup of fresh blueberries between 16 cavities of a mini ice cube tray. Use the back of a spoon to mash the blueberries firmly into each cavity.
- Place the tray flat in the freezer for at least 3 hours or overnight, until the blueberry centers are completely solid.
Make the Cookie Dough
- Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
- Add the eggs and vanilla extract and mix until combined.
- Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
- Fold in the white chocolate chips and the ¾ cup of fresh blueberries.
Stuff the Cookies
- Divide the room-temperature dough into 16 equal portions, about 3 ounces or 85 grams each.
- Flatten one portion of dough in your palm. Remove one frozen blueberry center from the tray and place it in the middle of the dough.
- Bring the dough up and around the sides of the frozen blueberry center so it is almost covered, leaving a little of the blueberry showing on top. Pinch the dough firmly around it. Repeat with the remaining dough and blueberry centers.
- Place the stuffed dough balls on a tray and refrigerate for 30 minutes.
Make the Crumble and Bake
- While the cookies chill, preheat the oven to 350°F and line the baking sheets with parchment paper.
- Make the crumble by stirring together the flour, granulated sugar, light brown sugar, and salt in a small bowl.
- Add the melted butter and vanilla extract. Toss gently with a fork until the mixture forms distinct, chunky crumbs. Set aside.
- Arrange the chilled cookies on the prepared baking sheets, leaving plenty of room between them.
- Bake for 7 to 8 minutes, until the cookies have started to spread.
- Carefully remove the baking sheets from the oven. Use the flat bottom of a glass or metal measuring cup to gently press down on the center of each cookie and flatten the dome.
- Pile a generous amount of crumble topping over the flattened center of each cookie.
- Return the cookies to the oven and bake for another 5 to 6 minutes, until the crumble is lightly golden brown.
- Let the cookies cool completely on the baking sheets so the blueberry centers can set.
Drizzle
- Melt the white chocolate wafers in the microwave in 15 second bursts, stirring after each one.
- Transfer the melted white chocolate to a resealable plastic bag and snip a tiny piece from one corner. Drizzle it over the cooled cookies and allow it to set.
Notes
Plan ahead: the blueberry centers need at least 3 hours in the freezer, so freezing them the night before is easiest.
Fresh blueberries: this recipe is written and tested with fresh blueberries.
Blueberries in the dough: about ¾ cup. Add a little more or less to taste.
Dough portions: a kitchen scale makes it easy to get 16 even 3 ounce (85 gram) portions.
Storage: airtight at room temperature for 2 to 3 days, or in the fridge for up to 5 days.
Freezing: freeze the baked cookies before drizzling for up to 3 months. Thaw on the counter, then drizzle.
Nutrition
Calories: 436kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 247mgPotassium: 119mgFiber: 1gSugar: 41gVitamin A: 465IUVitamin C: 1mgCalcium: 59mgIron: 2mg
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