June 27, 2022
Review RecipeBlueberry Cookies
These indulgent blueberry cookies are filled with juicy berries, white chocolate, and a blueberry cheesecake filling.
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Table of Contents
These chewy blueberry cookies combine juicy berries, white chocolate, and cream cheese in a cookie that’s perfectly soft with crispy edges. Bake up a quick batch anytime you’re craving a burst of blueberry flavor.
Blueberry Cookies Ingredients
You’ll need:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract, divided
- 1 egg
- ½ cup white chocolate chips, plus additional for cookie tops
- ¾ cup fresh blueberries, plus additional for cookie tops
- 4 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- ½ cup canned blueberry pie filling
SUBSTITUTIONS AND ADDITIONS
FLOUR: It is perfectly fine to substitute self-rising flour for the all-purpose flour in this recipe. If you do, be sure to omit the baking powder and salt.
BUTTER: If you use unsalted butter, add ¼ teaspoon of salt.
BERRIES: Use any berries you’d like in this perfect cookie recipe. Raspberries, chopped strawberries, or a berry blend are all good options. Frozen berries will work instead of fresh, and there is no need to thaw them.
NUTS: If you love nuts in your cookies, add chopped walnuts or pecans in with the white chocolate chips. Pressing some sliced almonds on top of the cookies before baking will give them a nice touch.
LEMON: Blueberry and lemon are a great combination. Add a little bit of lemon zest to these soft cookies for a yummy hint of lemon.
How To Make This Blueberry Cookies Recipe
OUR RECIPE DEVELOPER SAYS
This will make about 14 to 16 (2.6 to 2.8-ounce filled dough balls) so needless to say, these are pretty big cookies. They need to be large enough to form a cavity in them to fill without crushing the blueberries.
STEP ONE: In a small bowl, combine flour, salt, baking powder, and cornstarch. Set dry ingredients aside.
STEP TWO: In a large bowl, using an electric mixer on medium speed, beat butter and white sugar for 1 to 2 minutes or until fluffy and well combined.
STEP THREE: Add the egg and 1 teaspoon of the vanilla extract into the butter mixture. Continue to mix for another minute until the batter is smooth.
STEP FOUR: Add flour mixture to the wet ingredients and mix until just combined. Your batter will be very thick.
STEP FIVE: Mix in ½ cup of white chocolate chips.
STEP SIX: Using a rubber spatula, gently stir in the fresh blueberries, being careful not to crush them. Remember your mixture will be very thick and a bit crumbly. Set aside while you make your cream cheese filling.
PRO TIP:
If you use frozen blueberries instead of fresh, rinse them for a minute or two under cold running water before this step. That will keep your dough from turning purple from the blueberry juice. Thawed berries are even more delicate and easy to crush, so avoid thawing them completely.
STEP SEVEN: In a small mixing bowl, mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined. Set aside.
STEP EIGHT: Line two baking sheets with parchment paper.
STEP NINE: Gently scoop 1 tablespoon of dough and form it into a ball with your hands. Be careful not to crush blueberries as you’re forming the balls.
PRO TIP:
This isn’t a really easy process—it takes gentle hands to both form the dough into balls and also not crush the blueberries, but it’s well worth it. The cookies are tender, soft and chewy, and bursting with blueberries. The cream cheese and blueberry filling is a wonderful surprise when you break open your cookie.
STEP TEN: Make an indentation in the dough ball, forming a small bowl of sorts. Place the ‘dough bowl’ on your prepared baking sheet 2 to 3 inches apart. Repeat until you have formed 14 to 16 ‘dough bowls’. You should have excess dough remaining to top your cookies once filled with the blueberry pie filling and the cream cheese mixture. Scoop about 1 teaspoon of the cream cheese filling and 1 teaspoon of the blueberry pie filling into the center of the dough ball.
PRO TIP:
If you do not wish to “stuff” your cookies with the cream cheese filling and the blueberry pie filling, you can bake them without it and they will still be very delicious cookies. You will just want to make sure that each cookie weighs about 2.6 to 2.8 ounces so that your cook time remains consistent with the recipe. Just keep an eye on them.
STEP ELEVEN: Use a bit more dough to seal over the filled ‘dough bowl’. Gently close up the dough and roll it around gently in your hand to seal in the filling so that it does not leak out when baked. Place the dough ball back on the cookie sheet.
STEP TWELVE: Repeat this process until all the cookie dough balls are filled and shaped. Press a few white chocolate chips and/or blueberries into the top of each cookie ball. This makes a pretty finished cookie. Place cookie sheets into the freezer for 2 hours to chill before baking.
PRO TIP:
Freezing the cookie balls before baking is important to help them maintain their shape when baking. If the dough is too warm, the cookies will spread too much and your end result will not be as pretty.
STEP THIRTEEN: Preheat the oven to 375°F. Bake the chilled cookies for 15 minutes or until just lightly golden brown around the edges and the center is set. Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing them to a wire rack to cool the rest of the way.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
How To Serve
The best way to enjoy your chewy cookies is with a cold glass of milk or a warm drink such as our whipped hot chocolate or homemade pumpkin spice latte to wash them down. Enjoy these lovely cookies year-round for a delightful treat.
If you love blueberry desserts and you’re cooking for a crowd, you need our no bake blueberry cheesecake. Can’t get enough of this popular berry? Try fresh-baked lemon blueberry bread.
MORE BLUEBERRY RECIPES
Storage
IN THE FRIDGE: This blueberry cream cookies recipe will keep in an airtight container in the fridge for 2 to 3 days.
IN THE FREEZER: Once cookies are cool, place them on a cookie sheet and freeze for several hours, then transfer them to a zip-top freezer bag. Store the bag flat in the freezer for up to three months. Freeze unbaked cookie dough for up to 3 months.
These cookies remind me of blueberry pie, with a little bit of filling bubbling through the top. The tangy berry flavor really balances the sweetness of the white chocolate, and the combination of fillings really makes these cookies special. They are a step up from your everyday chocolate chip cookies and a sweet alternative to blueberry muffins.
FREQUENTLY ASKED QUESTIONS
Can I freeze these blueberry cookies?
This cookie recipe can be frozen for up to three months in an airtight container. You can also freeze the unbaked cookie dough for three months until you are ready to bake them.
Can I use a different kind of berries for this recipe?
Raspberries, chopped strawberries, or even a combination would all work well in this delicious recipe.
Can I add nuts to this recipe?
You can certainly mix in ½ cup chopped walnuts or pecans to these cookies for added crunch if you’d like.
More Recipes You’ll Love
- Blueberry Coffee Cake
- No Bake Blueberry Cheesecake
- Berry Upside Down Cake
- Blueberry Delight
- Cheesecake Stuffed Strawberries
Blueberry Cookies
These indulgent blueberry cookies are filled with juicy berries, white chocolate, and a blueberry cheesecake filling.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 15
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract, divided
- 1 egg
- ½ cup white chocolate chips, plus more for cookie tops
- ¾ cup fresh blueberries, plus more for cookie tops
- 4 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- ½ cup canned blueberry pie filling
Instructions
- In a small bowl, combine flour, salt, baking powder, and cornstarch. Set dry ingredients aside.
- In a large bowl, using a handheld electric mixer on medium speed, beat butter and white sugar for 1 to 2 minutes or until fluffy and well combined.
- Add egg and 1 teaspoon of vanilla extract into the butter mixture. Continue to mix for another minute until the batter is smooth.
- Add flour mixture to the wet ingredients and mix until just combined. Your batter will be very thick.
- Mix in ½ cup of white chocolate chips.
- Using a rubber spatula, gently stir in the fresh blueberries, being careful not to crush them. Remember your mixture will be very thick and a bit crumbly. Set aside while you make your cream cheese filling.
- In a small mixing bowl, mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined. Set aside.
- Line two baking sheets with parchment paper.
- Gently scoop 1 tablespoon of dough and form it into a ball with your hands. Be careful not to crush the blueberries as you’re forming the balls.
- Make an indentation in the dough ball, forming a small bowl of sorts. Place the ‘dough bowl’ on your prepared baking sheet 2 to 3 inches apart. Repeat until you have formed 14 to 16 ‘dough bowls’. You should have excess dough remaining to top your cookies once filled with the blueberry pie filling and the cream cheese mixture. Scoop about 1 teaspoon of the cream cheese filling and 1 teaspoon of the blueberry pie filling into the center of the dough ball.
- Use a bit more dough to seal over the filled ‘dough bowl’. Gently close up the dough and roll it around gently in your hand to seal in the filling so that it does not leak out when baked. Place the dough ball back on the cookie sheet.
- Repeat this process until all the cookie dough balls are filled and shaped. Press a few white chocolate chips and/or blueberries into the top of each cookie ball. This makes a pretty finished cookie. Place cookie sheets into the freezer for 2 hours to chill before baking.
- Preheat oven to 375°F. Bake the chilled cookies for 15 minutes or until just lightly golden brown around the edges and the center is set. Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing to a wire rack to cool the rest of the way.
Notes
- This will make about 14 to 16 (2.6 to 2.8 ounce filled dough balls) so needless to say these are pretty big cookies. They need to be large enough to form a cavity in them to fill without crushing the blueberries.
- If you use frozen blueberries instead of fresh, rinse them for a minute or two under cold running water before this step. That will keep your dough from turning purple from the blueberry juice. Thawed berries are even more delicate and easy to crush, so avoid thawing them completely.
- Forming the cookies isn’t a really easy process—it takes gentle hands to both form the dough into balls and also not crush the blueberries, but it’s well worth it. The cookies are tender, soft and chewy, and bursting with blueberries. The cream cheese and blueberry filling is a wonderful surprise when you break open your cookie. These were a favorite all around.
- If you do not wish to “stuff” your cookies with the cream cheese filling and the blueberry pie filling, you can bake them without it and they will still be very delicious cookies. You will just want to make sure that each cookie weighs about 2.6 to 2.8 ounces before the cookie so that your cook time remains consistent with the recipe. Just keep an eye on them.
- Freezing the cookie balls before baking is important to help them maintain their shape when baking. If the dough is too warm, the cookies will spread too much and your end result will not be as pretty.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 75mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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Comments
Gloria says
Ohhh these are so tasty and fun!
Carmen Broome says
Can I use Stevia instead of white sugar???
Sound soooo good !!
Layne Kangas says
We haven’t tested it out that way, but I would think it would work! Enjoy!