Go Back
+ servings

Blueberry Cookies

close up shot of Blueberry Cookies stacked on top of each other on a plate
These indulgent blueberry cookies are filled with juicy berries, white chocolate, and a blueberry cheesecake filling.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 15
Calories 243 kcal


  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 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


  • 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. 


  • 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.


Sodium: 75mgCalcium: 40mgVitamin C: 1mgVitamin A: 314IUSugar: 19gFiber: 1gPotassium: 95mgCholesterol: 37mgCalories: 243kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 11gProtein: 3gCarbohydrates: 33gIron: 1mg