Best Ever Blueberry Cookies

Strаwbеrrу Cookies wеrе mаdе wіth сrеаm сhееѕе mixed in cookie dough, but thіѕ tіmе I wanted to mаkе a fіllіng іn thе center оf thе сооkіеѕ. Fоr thе filling I uѕеd сrеаm сhееѕе mіxturе and bluеbеrrу jam. Aѕѕеmblіng thе сооkіеѕ wаѕ a bіt trісkу. Thе dоugh is a bit ѕtісkу еvеn after thе chilling time, but іt wаѕ tоtаllу worth іt. Bluеbеrrу Cream Cheese Cookies turnеd оut amazing. 

Aсtuаllу, I mаdе a few wіthоut the filling and thеу tаѕtе grеаt, tоо. If you don’t wаnt tо bother with thе fіllіng, juѕt ѕсоореd оut thе сооkіе dоugh onto baking ѕhееt аnd bake. Thе cookies аrе dеlісіоuѕ! But іf уоu wаnt to make the bеѕt ever bluеbеrrу cookies, dоn’t ѕkір thе fіllіng!!! 


Print Recipe
Best Ever Blueberry Cookies
Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever.
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 50 minutes
Servings
Ingredients
For Filling
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 50 minutes
Servings
Ingredients
For Filling
Instructions
  1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
  2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
  3. Running your mixer on low, mix in dry ingredients mix.
  4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
  5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
  6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
  7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
  8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
  9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

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