These Blueberry Cookies are Tik Tok’s trendy treats gone viral, naturally colored a vibrant purple hue, which makes it fun for snacking on a fruit-flavored cookie. It is so quick and easy to bake a batch of this delicious dessert using only 6 simple ingredients mixed with a frozen superfood.
Better Than TikTok’s Blueberry Cookies
This Blueberry Cookies recipe is based on the original Tik Tok version, but I’ve slightly shortened the author’s steps to make mine even easier and quicker to bake. While both are soft on the inside, crispy along the edges, and create an equally delicious dessert that’s bursting with blueberry flavor, my rendition is adapted for use with regular butter (hers uses vegan butter) and does not require the dough to be chilled prior to placing them in the oven.
So not only have I reduced the total time it takes to produce the perfect cookie from start to finish, but I’ve also made it so simple to use your pantry staples without an extra trip to the store. (feel free to use vegan butter if you prefer a completely vegan cookie).
What makes these treats so special and sets them above the standard sweet, is that this recipe uses thawed frozen blueberries in place of the egg to create a soft and fluffy, slightly crunchy cookie with a color that is completely natural. Bursting with bites of blueberry and mixed-in melted white chocolate, these Blueberry Cookies taste like my favorite blueberry muffin in cookie form.
Did you know that blueberries are considered a superfood because they contain vitamins, minerals, and antioxidants with a multitude of health benefits? Best of all, baking with berries won’t affect the quality of their anti-inflammatory, immune boosting, heart-healthy properties and in my opinion, are the perfect ingredient for these cookies!
Why we love this Blueberry Cookie Recipe
- Quick and easy to make in under 30 minutes.
- Only uses 7 simple ingredients.
- Burst of blueberries flavor and creamy white chocolate in every bite.
- Soft, sweet, and tastes like a blueberry muffin in cookie form.
- Trendy recipe creates a delicious dessert made without eggs or milk–it’s vegan-friendly if you use vegan butter.
- Fun color is naturally blue.
- Blueberries are a superfood that contain antioxidant compounds that provide numerous health benefits.
Ingredients for Blueberry Tik Tok Cookies
- Frozen blueberries: Fresh blueberries can also be used for this recipe.
- Salted butter: To make this vegan, you can substitute this butter for vegan butter. You could also use unsalted butter instead, but add an extra pinch of salt if you decide to go that route.
- Granulated white sugar
- Light brown sugar
- All-purpose flour
- Baking powder
- Vanilla almond bark: Vanilla almond bark is pretty cool in cookies because it tastes almost like marshmallows. However, you can use white chocolate chips instead.
Substitutions and Additions
- Change The Chocolate: I love the look and flavor of white chocolate in these cookies, but I know not everyone is a white chocolate person. You can substitute the white chocolate with slivered almonds, pistachio bits, dried blueberries, flaxseeds, or butterscotch chips.
- Fruit Flavors: While I truly think this cookie tastes amazing with blueberries, you can experiment with strawberries, raspberries, cherries, or currants.
- Boost Your Berry Flavor: Blueberry and lemon perfect pairing when it comes to desserts. Feel free to add some lemon zest for a subtle flavor boost.
Recommended Tools to Make this Recipe
- Sheet pan(s)
- Parchment paper or cooking spray
- Measuring tools
- Mixing tools
- Mixer
- Mixing bowl
- Medium skillet
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How to make Blueberry Cookies
This Blueberry Cookies recipe is even easier and quicker than the viral version and can be made using simple pantry staples in less than 30 minutes. With their natural blue color, these sweet treats are so much fun to eat–it’s like eating the best blueberry muffin baked in the form of a cookie.
- Heat the blueberries over medium high heat until they have thawed and become mushy, about 4-5 minutes.
- Set the heated blueberries aside to cool down until they are warm or cool to the touch.
Pro Tip: For fewer blueberry chunks, you can cook the blueberries longer until you can easily smash them with a spoon. - Beat the butter, white sugar, and light brown sugar together until creamy.
- Add the cooled blueberries and beat on high speed until completely combined.
Pro-Tip: Make sure that you mix the blueberries in with the butter and sugar. If you try to fold them in afterwards, with the flour added, your cookies won’t turn out near as pretty. You’ll want to beat the blueberries into the butter and sugar really well. The more they are beaten, the better the color and rise on these cookies. - Stir in the flour and baking powder and mix until just combined.
Pro Tip: Do not overmix. - Fold in the vanilla almond bark.
Pro-Tip: I prefer to chop the almond bark a little bigger, but feel free to chop your chocolate as fine as you would like. - Scoop out dough using a 1 ½-inch cookie scoop and place it on the sheet pan.
- Bake at 350 degrees Fahrenheit for 9-10 minutes or until the edges start to turn golden brown and the cookies are set.
- Allow the cookies cool for at least 5 minutes before serving them warm or cold. Enjoy!
Blueberry Cookie Tips
- Do two batches of max 8 cookies instead of trying for one batch of 16. These cookies spread enough that 16 would not fit on one sheet pan.
Storage Tips
- To Store: You can store these blueberry cookies at room temperature in an airtight container for 3-5 days. For best results, place parchment paper or wax paper in between rows of cookies to keep them from sticking together.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 6 months.
Blueberry TikTok Cookies FAQs
This cookie dough will be very soft and flexible compared to other cookie doughs which is completely fine. Do not panic! The reason for this is because of the higher moisture content from the blueberries. Fruits tend to hold structure more, so even though the dough feels too soft, it won’t act like a dough with too much moisture.
Vanilla almond bark melts pretty quickly, which means that any bark on the side of the cookie, touching the sheet pan, may get slightly overcooked and melted in the oven. When rolling your cookie dough, try to keep the almond bark pieces in the middle as much as possible.
The author of the original recipe specifically calls for frozen blueberries because “when you thaw frozen blueberries, they become soft, jammy, and sweet, and are the perfect addition to the wet ingredients.”
Yes, rinse and dry frozen blueberries before baking with them.
You can toss your blueberries in a tablespoon of flour to keep them from sinking (just use a tablespoon less in your batter if you do this).
Other Easy Cookie Recipes
- Chocolate Chip Cookie Shooters
- Haystack Cookies
- Rainbow Sprinkle Cookies
- Browned Butter Chocolate Chip Cookies
- 8 Great Cake Mix Cookies
- Oatmeal Raisin Cookies
- No-Bake Avalanche Cookies
- Lemon Cool Whip Cookies
Blueberry TikTok Cookies
Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour spooned and leveled
- ¾ tsp baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
- Heat up the frozen blueberries on a medium skillet over medium high heat. Once the blueberries have thawed and become mushy, about 4-5 minutes, take them off the heat and set them aside to cool down until they are warm or cool to the touch. For fewer blueberry chunks, you can cook the blueberries longer until you can easily smash them with a spoon.
- In a large bowl, beat the salted butter, granulated white sugar and light brown sugar together with a hand or stand mixer until creamy.
- Beat in the cooled down blueberries on high speed until completely combined and the blueberries are as mixed in as possible.
- Stir in the all-purpose flour and baking powder and mix until just combined. Do not overmix.
- Fold in the chopped vanilla almond bark.
- Use a 1 ½-inch cookie scoop to scoop out dough and place it on the prepared sheet pan.
- Bake in the oven for 9-10 minutes or until the edges start to turn golden brown and the cookies are set.
- Remove from the oven and let cookies cool down for at least 5 minutes before serving them warm or cold
Jenn’s Notes
- To Store: You can store these blueberry cookies at room temperature in an airtight container for 3-5 days. For best results, place parchment paper or wax paper in between rows of cookies to keep them from sticking together.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 6 months.
- I prefer to chop the almond bark a little bigger, but feel free to chop your chocolate as fine as you would like.
- Make sure that you mix the blueberries in with the butter and sugar. If you try to fold them in afterwards, with the flour added, your cookies won’t turn out near as pretty.
- Do two batches of max 8 cookies instead of trying for one batch of 16. These cookies spread enough that 16 would not fit on one sheet pan.
- You’ll want to beat the blueberries into the butter and sugar really well. The more they are beaten, the better the color and rise on these cookies.
This has more flour than the other versions posted online which is disappointing because I made a double batch and floury tasting.
These are delicious!
5 stars! I used white chocolate chips & measured “by the heart” because my family & I love those things. I love the soft & light texture of the final product.
Decent start but needs some changes to make the flavor pop. Increase both the white and brown sugar by 2T, add 1 tsp of vanilla, add an egg/egg white/vegan sub, increase white chocolate to 1 cup. I added 1/2 cup pistachios for some crunch. If you use unsalted butter, add about 1/2 tsp salt. Freeze the white chocolate before mixing to help it bake slower.
Ana- you probably needed to cream your sugar and butter together more.
I loved making this and my roommates ate it up!! I kind of tweaked it a little bit by adding lemon zest. I think it gave it a little more flavor. All in all it was a great and easy recipe.
My cookies did not spread. May you tell me what I may have missed???
Super Bland