Go Back
–+ servings
Blueberry Cookies

Soft and Chewy Blueberry Cookies to Brighten Your Day

Delightful blueberry cookies with a rich cream cheese and blueberry jam center, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups Flour Switch to gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Helps cookies rise and stay fluffy.
  • 1/4 teaspoon Cornstarch Contributes to a softer texture.
  • 3/4 cup Sugar Consider reducing for a less sweet treat.
  • 1/2 cup Unsalted Butter Can replace with vegan butter if desired.
  • 3/4 cup Fresh Blueberries Frozen blueberries can be used if thawed.
  • 3 oz White Chocolate Chopped into chunks; dark chocolate can be used.
For the Cream Cheese Filling
  • 4 oz Cream Cheese Use low-fat or dairy-free alternatives as needed.
  • 1 tablespoon Blueberry Jam Adds sweetness and a burst of flavor.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes. Add in the cream cheese and mix until smooth. Gradually incorporate the flour, baking powder, and cornstarch, ensuring no lumps remain. Fold in the fresh blueberries and white chocolate chunks.
  2. Transfer the dough to a covered container and refrigerate for at least 2 hours, ideally overnight.
  3. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of dough, flatten it slightly, create a well in the center, and add a dollop of the cream cheese and blueberry jam mixture. Enclose the filling with the dough and roll into a ball.
  4. Place the cookies onto the prepared baking sheet with space between each one. Bake for 15-20 minutes, until edges are lightly golden and centers appear set but soft.
  5. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chill the dough for at least 2 hours to prevent excessive spreading and help achieve the perfect chewy texture. Use proper measurements for best results.

Tried this recipe?

Let us know how it was!