Soft and Chewy Blueberry Cookies You'll Love
Indulge in these delightful soft and chewy blueberry cookies, featuring a sweet white chocolate and tangy cream cheese-blueberry jam filling for an irresistible treat.
Equipment
- rubber spatula
- baking sheets
- parchment paper
- wire rack
Ingredients
Dough
- 1 ½ cups flour
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ cup unsalted butter
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 oz white chocolate, chopped into small chunks Reserve remaining for topping
- ¾ cup blueberries
Filling
- 2.5 oz cream cheese, softened
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla
- 3-4 tablespoons blueberry jam
- dough for topping
- white chocolate chunks reserved for topping
Instructions
- Whisk together flour, corn starch, salt, and baking powder in a small bowl and set aside. Beat butter and sugar on high speed for 2 minutes until light and creamy. Add egg and vanilla, then mix until combined. On low speed, gradually mix in the dry ingredients. Gently fold in 3/4 of the white chocolate chunks and blueberries, reserving the rest for topping.
- Cover the dough and refrigerate for at least 2 hours. Prepare the filling by mixing softened cream cheese, powdered sugar, and vanilla until smooth, then chill.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 heaping tablespoon of dough and press it into a deep bowl shape. Fill this indentation with 1 teaspoon of the cream cheese mixture and 3/4 teaspoon of blueberry jam.
- Top the filling with 1/2 tablespoon of dough, carefully sealing the edges to enclose the filling. Gently roll the dough into a ball. Press the reserved white chocolate chunks onto the top and sides of each cookie ball.
- Freeze the cookie balls for 10 minutes before baking. Arrange the cookies on the prepared baking sheets, leaving about 3 inches between them to allow for spreading. Bake for 16-18 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Baking
- Bake cookies at 350°F (175°C) for 16-18 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
The dough will be thick and sticky, so chilling is essential before assembly. For best texture, the cream cheese and jam filling is highly recommended, though the cookies can be baked without it. If freezer space is limited, you can freeze the rolled cookies on a tray before transferring them to the baking sheet. Ensure cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.