Blueberry Cookies
Blueberry cookies are moist, melt-in-your-mouth cookies filled with fresh juicy blueberries, white chocolate, and blueberry cheesecake filling.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract, divided
- 1 egg
- ½ cup white chocolate chips, plus additional for cookie tops
- ¾ cup fresh blueberries, plus additional for cookie tops
- 4 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- ½ cup canned blueberry pie filling
Instructions
- In a small bowl, combine dry ingredients: flour, salt, baking powder, and cornstarch.
- In a large mixing bowl, using a handheld mixer on medium speed, beat together the butter and granulated sugar for 1 to 2 minutes or until fluffy and well combined.
- Add egg and 1 teaspoon of the vanilla extract into butter/sugar mixture. Continue to mix for another minute until the batter is smooth.
- Add flour mixture and mix until just combined. Your batter will be very thick.
- Mix in ½ cup of white chocolate chips.
- Using a spatula, gently stir in the fresh blueberries, being careful not to crush them. Remember your mixture will be very thick and a bit crumbly. Set aside while you make your cream cheese filling.
- In a small mixing bowl, mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined. Set aside.
- Line two baking sheets with parchment paper.
- Gently scoop 1 tablespoon dough and form into a ball with your hands. Be careful not to crush blueberries as you’re forming the balls.
- Make an indentation in the dough ball, forming a small bowl of sorts. Place the ‘dough bowl’ on your prepared baking sheet 2 to 3 inches apart. Repeat until you have formed 14 to 16 ‘dough bowls’. You should have excess dough remaining to top your cookies onced filled with the blueberry pie filling and the cream cheese mixture. Scoop about 1 teaspoon of the cream cheese filling and 1 teaspoon of the blueberry pie filling into the center of the dough ball.
- Use a bit more dough to seal over the filled ‘dough bowl’. Gently close up the dough and roll it around gently in your hand to seal in the filling so that it does not leak out when baked. Place the dough ball back on the cookie sheet.
- Repeat this process until all the cookies are filled and shaped. Press a few white chocolate chips and/or blueberries into the top of each cookie ball. This makes a pretty finished cookie. Place cookie sheets into the freezer for 2 hours to chill before baking.
- Preheat oven to 375*F. Bake the chilled cookies for 15 minutes or until just lightly golden around the edges and the center is set. Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing to a cooling rack to cool the rest of the way.
Notes
- This will make about 14 to 16 (2.6-2.8 ounce filled dough balls) so needless to say these are pretty big cookies. They need to be large enough to form a cavity in them to fill without crushing the blueberries.
- This isn’t a really easy process—it takes gentle hands to both form the dough into balls and also not crush the blueberries, but it’s well worth it. The cookies are tender, soft and chewy, and bursting with blueberries. The cream cheese and blueberry filling is a wonderful surprise when you break open your cookie. These were a favorite all around.
- Freezing the dough balls before baking is important to helping them maintain their shape when baking. If the dough is too warm, the cookies will spread too much and your end result will not be as pretty.
- If you do not wish to “stuff” your cookies with the cream cheese filling and the blueberry pie filling, you can bake them without it and they will still be very delicious cookies. You will just want to make sure that each cookie weighs about 2.6-2.8 ounces before the cookie so that your cook time remains consistent with the recipe. Just keep an eye on them.