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These blueberry cookies combine juicy berries, white chocolate, and cream cheese in a cookie that’s perfectly soft with crispy edges. Blueberry jam and cream cheese filling are a unique touch that makes these blueberry cookies the best ever. Bake up a quick batch anytime you’re craving a burst of blueberry flavor.
BLUEBERRY COOKIES INGREDIENTS
You will need:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ cup salted butter, softened
- 1 cup granulated sugar, plus 2 tablespoons, divided
- 2 teaspoons vanilla extract, divided
- 1 egg
- ½ cup white chocolate chips, plus more for cookie tops
- 1 ½ cups fresh blueberries, divided
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
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 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.
HOW TO MAKE THIS BLUEBERRY COOKIES RECIPE
STEP ONE: Combine the flour, salt, baking soda, baking powder, and cornstarch in a small bowl then set aside.
STEP TWO: In a large bowl, beat the butter and granulated sugar. Add the egg and 1 teaspoon of vanilla extract. Beat until the mixture is fluffy.
STEP THREE: Add the flour mixture until just combined. The dough will be thick and crumbly.
STEP FOUR: Stir in half the white chocolate chips then add ¾ cup of fresh blueberries. Be careful not to crush the berries! You want the berries to burst in the oven or in your mouth, not while you stir them in. Place the dough in the refrigerator while you prepare the filling. It doesn’t need a lot of chill time, but it will be easier to work with if it is chilled for a few minutes.
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. Thawed berries are even more delicate and easy to crush, so avoid thawing them completely.
STEP FIVE: To make the cream cheese filling, mix together the cream cheese, powdered sugar, and 1 teaspoon of vanilla extract in a small bowl.
STEP SIX: To make the blueberry filling, combine remaining blueberries and two tablespoons of granulated sugar over medium heat, adding a teaspoon of water if the mixture seems dry. Cook for 5 to 8 minutes, stirring frequently and mashing the blueberries with your spoon as they soften. Once they burst and form a syrupy sauce, remove the pan from the heat and allow to cool.
PRO TIP: If you’re short on time, swap out store-bought blueberry preserves or blueberry pie filling for the homemade blueberry filling.
STEP SEVEN: Using your hands to avoid crushing the berries, gently scoop enough dough to make a large cookie and form a ball. Make a dent, shaping the dough into a shallow bowl. Scoop half a teaspoon each of cream cheese filling and blueberry filling into the indentation, then use a bit more dough to seal the filling inside. Place the ball on a cookie sheet that has been lightly greased or lined with parchment paper, spacing the cookies two inches apart.
PRO TIP: Chilling the cookies before baking is important to help them maintain their compact and thick shape while they bake. If the dough is too warm, the cookies will spread too thin in the oven. They’ll be messy and crispy instead of thick and soft!
STEP EIGHT: Press a few white chocolate chips and/or blueberries into the top of each cookie, then chill the cookies in a freezer for 15 minutes.
STEP NINE: Bake in a preheated oven at 350 degrees for 15 minutes. Oven temperatures and bake times may vary, so to avoid overbaking, check them at 10 minutes.
STEP TEN: For chewy cookies with crisp edges, the edges should be golden and the middle will be set but still soft. Allow to cool on the baking sheet for 2 to 3 minutes before removing it to a wire rack to cool completely.
IN THE FRIDGE: This blueberry cookie recipe doesn’t need to be refrigerated. Once they are cooled completely, cookies will keep in an airtight container on the counter 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.
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.
MORE RECIPES YOU’LL LOVE
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1/2 cup salted butter softened
- 1 cup granulated sugar plus 2 tablespoons, divided
- 2 tsp vanilla extract divided
- 1 egg
- 1/2 cup white chocolate chips plus more for cookie tops
- 1 1/2 cups fresh blueberries divided
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- In a small bowl combine flour, salt, baking soda, baking powder, and cornstarch.
- In a large mixing bowl, beat together butter and granulated sugar until combined.
- Beat egg and 1 teaspoon of the vanilla extract into butter/sugar mixture until batter is fluffy.
- Add flour mixture and mix until just combined.
- Mix in ½ cup of white chocolate chips.
- Gently stir in ¾ cup of fresh blueberries, being careful not to crush them. Mixture will be very thick and a bit crumbly. Place in the refrigerator while preparing the filling.
- In a small mixing bowl mix together cream cheese, powdered sugar, and 1 teaspoon vanilla extract until fully combined.
- In a small saucepan combine the remaining ¾ cup of fresh blueberries and 2 tablespoons of granulated sugar. Heat over medium heat, adding 1 teaspoon water to the pan if the mixture is too dry. As the blueberries heat, they will begin to break down and the mixture will form a syrup/sauce. Stir frequently to help crush blueberries and keep the sauce from burning to the bottom of the pan. Cook for a total of 5 to 8 minutes.
- Remove blueberry sauce from heat and allow it to cool.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly.
- Gently scoop dough and form into a ball with your hands. Be careful not to crush blueberries as you’re forming the balls.
- Make an indentation in the dough ball, forming a small bowl of sorts.
- Scoop about ½ teaspoon of the cream cheese filling and ½ teaspoon of the blueberry sauce mixture into the center of the dough ball.
- Use a bit more dough to seal over the filled dough. Place the ball on the cookie sheet.
- Continue forming, filling, and sealing off the cookies. Place each dough ball 2 inches apart on the prepared cookie sheets.
- Press a few white chocolate chips and/or blueberries into the top of each cookie ball before baking.
- Place cookie sheets into the freezer for 15 minutes to chill before baking.
- Bake the chilled cookies for 15 minutes.
- Allow cookies to cool for 2 to 3 minutes on the cookie sheet before removing them to a cooling rack to cool the rest of the way.