Soft, chewy blueberry cookies with fresh blueberries, white chocolate chips and a cream cheese and blueberry jam filling in the center are truly the best blueberry cookies.
Ingredients
1 ½ cups of flour
1 teaspoon of corn starch
¼ teaspoon salt
¾ teaspoons baking powder
½ cup unsalted butter
¾ cup of sugar
1 egg
1 teaspoon of vanilla
4 oz. of white chocolate cut into small pieces
¾ cup of blueberries
To be filled in:
2.5 oz. of softened cream cheese
1 tablespoon of powdered sugar
½ teaspoon vanilla
3-4 tablespoons of blueberry jam
Instructions
In a small bowl whisk the dry ingredients: flour, cornstarch, salt and baking powder, and set aside.
Cream butter and sugar at high speed for about 2 minutes, until light and creamy. Add the egg and vanilla and mix to combine.
Put the mixer on low speed, mix with the dry ingredients mixture.
Fold around ¾ white chocolate chunks, reserve the rest to press over the cookies.
Finally, fold the blueberries with a rubber spatula, but do it very gently and try not to break the berries. The dough will be thick and sticky. Cover it and refrigerate it for 2 hours.
To make the filling, mix the cream cheese, vanilla and powdered sugar only to combine and place in the fridge.
When ready to bake, preheat the oven to 350 F and line the baking sheets with parchment paper.
To assemble the cookies, take a heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Cover with ½ tablespoon of cookie dough and seal any openings. Roll up gently to make a ball. Press a few pieces of white chocolate over the top and sides of each cookie. Before baking, freeze the cookie balls for 10 minutes (if you don’t have enough room or baking sheet in the freezer, place the rolled up cookies on a tray lined with parchment paper and freeze them, then transfer them to the baking sheet when they are ready to bake).
Place the cookie balls on the baking sheet leaving 3 inches of separation, because the cookies will spread out as they are baked. Bake for 16 to 18 minutes. Cool them on the baking sheet for 10 minutes, then place them on a rack to cool completely.