Introduction

These Best Ever Blueberry Cookies combine soft, tender dough with bursts of juicy blueberries and creamy white chocolate. With a luscious cream cheese and blueberry jam filling, they’re a delightful treat perfect for any occasion.

A tall stack of six soft cookies is shown, each cookie has a pale golden-brown color with visible blueberries baked inside, their deep purple juice slightly spreading through the dough. The top cookie is broken in half, revealing a gooey white chocolate and blueberry center with a slightly crumbly texture on top. Around the stack, fresh, plump blueberries and small chunks of white chocolate are scattered on a white marbled surface. The close-up view highlights the moist texture and rich berry filling inside each cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups flour
1 teaspoon corn starch
¼ teaspoon salt
¾ teaspoons baking powder
½ cup unsalted butter
¾ cup sugar
1 egg
1 teaspoon vanilla extract
4 oz. white chocolate, chopped into small chunks
¾ cup blueberries
2.5 oz. cream cheese, softened
1 tablespoon powdered sugar
½ teaspoon vanilla extract (for filling)
3-4 tablespoons blueberry jam

Instructions

Step 1: In a small bowl, whisk together the flour, corn starch, salt, and baking powder. Set aside.
Step 2: Cream the butter and sugar on high speed for about 2 minutes until light and creamy. Add the egg and vanilla extract, and mix to combine.
Step 3: With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
Step 4: Fold in about ¾ of the chopped white chocolate chunks. Reserve the remaining chunks to press on top of the cookies later.
Step 5: Gently fold in the blueberries using a rubber spatula, being careful not to break them. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
Step 6: To prepare the filling, mix the softened cream cheese, powdered sugar, and vanilla extract until just combined. Place the mixture in the fridge.
Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 8: Scoop one heaping tablespoon of dough and form a deep bowl. Fill this 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 form a ball. Press a few reserved white chocolate chunks on top and sides of each cookie. Freeze the cookie balls for 10 minutes before baking. If space is limited, freeze on a parchment-lined tray and transfer to baking sheets when ready.
Step 9: Arrange cookie balls on the baking sheet, leaving about 3 inches between each. Bake for 16-18 minutes, until lightly golden. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the dough to complement the blueberries.
If fresh blueberries aren’t available, frozen ones can be used; just fold them in gently while still frozen.
Substitute cream cheese filling with mascarpone or ricotta cheese for a different twist.
If you prefer a less sweet cookie, reduce the sugar by ¼ cup without affecting texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated up to 1 week or freeze for up to 2 months. To reheat, warm briefly in a low oven or microwave to soften the filling and white chocolate.

How to Serve

A stack of six soft, golden-yellow cookies filled with juicy, dark purple blueberries is centered on a white marbled surface. Each cookie has uneven edges and visible bursts of blueberries that have released their deep purple juice, creating a marbled effect on the cookie tops and sides. The top cookie shows a section broken open, revealing a moist, slightly gooey texture with melted white chocolate chunks visible among the blueberries. Scattered fresh blueberries and small pieces of white chocolate surround the base of the stack, adding contrast to the scene. The overall look is fresh, warm, and inviting, with a clear focus on the juicy blueberry filling and soft cookie texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before assembling the cookies. Just keep it well covered to prevent drying out.

What if some blueberries burst during mixing?

While it’s best to fold blueberries gently to keep them intact, a few bursts add lovely color and flavor to the dough, so there’s no need to worry.