Blueberry Compote Cookie Recipe!

Hello lovelies,

We all know how much I love baking a batch of cookies right? I think I’ve mentioned it enough for you all to really understand my passion for it.

Well, recently, with all the shortbread bars I’ve been making, I’ve really fallen in love with making compotes too. I love being able to throw fruit into a saucepan and it create utter deliciousness!

So, when I came across a recipe online that combined two of my loves, cookies and compote, you best believe I was jumping straight on that and making a batch of my own.

Today’s recipe is inspired by the incredibly talented baker Molly Murphy, also known online as ‘Cake Babe’.

Molly had posted this ‘browned butter blueberry cookies’ recipe which completely blew my mind. I feel like I could have demolished the lot and that was just through Molly’s photos, therefore, it had me eager to create a batch for myself, but in my own style.

{ Original Recipe: }

I think I’ve ever so slightly simplified today’s recipe. Whilst making the blueberry compote the shining star, I paired it with white chocolate chips in a NYC style cookie and damn, did it create something heavenly!

So, if these blueberry compote cookies have caught your eye and got you eager to try a batch for yourself, you know the drill by now. Keep on scrolling below and you’ll find the recipe:

Category: Sweet Treat

Servings: 12

Prep Time: 30 Minutes

Chill Time: 1 Hour

Bake Time: 12-15 Minutes

Overall Time: 1Hour 45Minutes

Ingredients You Need For The Blueberry Compote:

  • 150g Of Blueberries, Fresh Or Frozen (Thawed)
  • 100g Of Granulated Sugar
  • 2tbsp Of Water
  • 10g Of Cornflour, (For The Slurry)
  • 80g Of Water, (For The Slurry)

Ingredients You Need For The White Chocolate Chip Cookies:

  • 125g Of Unsalted Butter
  • 100g Of Light Brown Sugar
  • 75g Of White Granulated Sugar
  • 1 Medium Egg
  • 2tsp Of Vanilla Bean Paste / Extract
  • 300g Of Plain Flour
  • 1 1/2tsp Of Baking Powder
  • 1/2tsp Of Bicarbonate Of Soda
  • 300g Of White Chocolate Chips

How To Make The Blueberry Compote:

  • Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
  • Secondly, in a large saucepan, over a medium heat, add 150g of blueberries, 100g of granulated sugar and 2tbsp of water and stir to combine.
  • Bring the mixture to a boil and then reduce the heat to low and allow to simmer until the blueberries open and it creates a sauce.
  • In a cup, add 10g of cornflour and 80g of water and mix together to create a slurry.
  • Making sure the blueberries are hot, add the slurry into the saucepan and continue to stir the mixture until it’s darkened in colour and has a thick, jam like consistency (this indicates that the cornflour has been cooked out).
  • Once you’re happy with the consistency, remove from the heat and transfer the blueberry compote into a heat proof bowl and place into the fridge whilst you make the cookies.

How To Make The White Chocolate Chip Cookies:

  • In a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
  • Next, beat in the 1 large egg and the 2tsp of vanilla extract until combined.
  • Now, fold through the 300g of white chocolate chips.
  • Add in the 300g of plain flour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
  • Scoop the dough into 3oz balls (85g each) and then using a tablespoon, press the back of the spoon into the centre of each cookie to create a divot.
  • Add a tbsp (or however much it takes to fill) of cooled blueberry compote into the divot of each cookie.
  • Place 6 blueberry compote filled cookies onto each prepared baking trays and place into the fridge for 1 hour to chill.
  • As the hour is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 5.
  • Once the hour is up, place the cookies into the oven to bake for 12-15 minutes.
  • Finally, once baked, remove from the oven and leave on the baking trays to cool for 5-10 minutes before transferring onto a wire rack to cool completely.

That’s your Blueberry Compote Cookies prepared, chilled and baked, ready for you to enjoy!


  • I would recommend doing the blueberry compote first, before the cookies as this allows time for the compote to cool.
  • Store the blueberry compote cookies in an airtight container for up to 3 days at room temperature and 5 days in the refrigerator.

Ugh guys, the blueberry compote and white chocolate work so beautifully with one another, I’m blooming obsessed!

I feel like I want to add compote into the centre of every cookie now. What a genius idea it is to bring together two unbelievably good sweet treats to create this yummy deliciousness.

Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a cookie and compote lover? Do you love them paired together?

Sending you all tons of love & hugs as always,

Elle xo


Leave a Reply