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Best Ever Blueberry Cookies

These Best Ever Blueberry Cookies combine juicy, fresh blueberries with soft, buttery cookie dough for a delicious and easy treat. Perfect for breakfast, snacks, or dessert, these cookies are sure to become a new favorite!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups flour
  • 1 teaspoon corn starch
  • 1/4 teaspoon salt
  • 3/4 teaspoons baking powder
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 4 oz. white chocolate-chopped into small chunks
  • 3/4 cup blueberries

For Filling:

  • 2.5 oz. cream chees- softened
  • 1 Tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 3 –4 tablespoons blueberry jam

Instructions
 

  • In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
  • Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
  • Running your mixer on low, mix in dry ingredients mix.
  • Fold in about ¾ of the white chocolate chunks, and reserve the remaining to press on top of the cookies.
  • Finally, fold in blueberries with a rubber spatula, but do this very gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
  • To make the filling, mix cream cheese, vanilla, and powdered sugar just to combine and place in the fridge.
  • When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
  • To assemble the cookies, scoop one heaping Tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoon of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on the top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space for a baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper freeze, and transfer to a baking sheet when ready to bake)
  • Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on a baking sheet for 10 minutes, then transfer to a rack to cool completely.
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