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Best Ever Blueberry Cookies Recipe

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★★★★★

4.9 from 127 reviews

These Best Ever Blueberry Cookies combine the sweet and tangy flavors of fresh blueberries with creamy white chocolate chunks and a luscious cream cheese and blueberry jam filling. Soft, thick, and bursting with fruity goodness, these cookies are perfect for any occasion and will quickly become a favorite treat.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups flour
  • 1 teaspoon corn starch
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder

Wet Ingredients & Mix-ins

  • ½ cup unsalted butter
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 oz. white chocolate, chopped into small chunks
  • ¾ cup fresh blueberries

Filling

  • 2.5 oz. cream cheese, softened
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 3–4 tablespoons blueberry jam

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the flour, corn starch, salt, and baking powder. Set aside this dry blend to incorporate later.
  2. Cream Butter and Sugar: Using a mixer on high speed, cream the unsalted butter and sugar together for about 2 minutes until the mixture is light and fluffy. This creates a soft base for the cookies.
  3. Add Egg and Vanilla: Mix in the egg and 1 teaspoon of vanilla extract until fully combined, ensuring the dough becomes smooth.
  4. Incorporate Dry Ingredients: Lower the mixer speed to low and gradually add in the dry ingredient mixture. Stir just until combined to avoid overmixing.
  5. Fold in White Chocolate: Gently fold in about three-quarters of the chopped white chocolate chunks, reserving the rest to decorate the tops of the cookies later.
  6. Fold in Blueberries: Carefully fold in the fresh blueberries with a rubber spatula, taking care not to break the berries to keep the dough intact. The dough will be thick and sticky.
  7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2 hours to firm up, which helps in shaping the cookies.
  8. Prepare the Filling: In a small bowl, mix the softened cream cheese, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract until smooth. Chill in the fridge until ready to use.
  9. Preheat Oven and Line Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  10. Assemble the Cookies: Scoop out one heaping tablespoon of dough and shape it into a deep bowl. Fill this cavity with 1 teaspoon of the cream cheese mixture and about ¾ teaspoon of blueberry jam. Top with half a tablespoon of cookie dough and seal any openings carefully. Roll gently into a ball shape. Press the reserved white chocolate chunks onto the top and sides of each cookie.
  11. Freeze Before Baking: Place the cookie balls on a parchment-lined tray and freeze them for 10 minutes to help hold their shape during baking. If freezer space is tight, freeze on a tray and then transfer to a baking sheet before baking.
  12. Bake the Cookies: Arrange the cookie balls at least 3 inches apart on the baking sheets to allow spreading. Bake for 16-18 minutes until the edges are lightly golden.
  13. Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer them to a cooling rack to cool completely before serving.

Notes

  • Gently folding in the blueberries helps maintain their shape and prevents the dough from becoming too wet.
  • Freezing the shaped cookie balls before baking helps prevent excessive spreading and maintains a thick, chewy texture.
  • If fresh blueberries are not in season, frozen blueberries can be used but should be thawed and drained well to reduce excess moisture.
  • White chocolate chunks on top add a nice texture and burst of sweetness after baking.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: blueberry cookies, white chocolate cookies, cream cheese filled cookies, fruit cookies, soft cookies, homemade cookies

Find it online: https://chefmilacook.com/best-ever-blueberry-cookies-recipe/