Best Ever Blueberry Cookies
Ingredients
Cookies:
1 1/2 cups flour
1 teaspoon corn starch
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 cup unsalted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
4 oz white chocolate, chopped into small chunks
3/4 cup blueberries
Filling:
2.5 oz cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
3–4 tablespoons blueberry jam
Instructions
In a small bowl, whisk together flour, corn starch, salt, and baking powder. Set aside.
In a separate bowl, cream the butter and sugar on high speed for about 2 minutes until light and fluffy.
Add the egg and vanilla to the butter mixture and mix to combine.
With the mixer on low, gradually add in the dry ingredients and mix until just incorporated.
Fold in about 3/4 of the white chocolate chunks, reserving the rest for topping.
Gently fold in the blueberries using a rubber spatula, being careful not to burst them. The dough will be thick and sticky.
Cover the dough and refrigerate for 2 hours.
For the filling, mix the cream cheese, powdered sugar, and vanilla until combined. Chill in the fridge.
Preheat oven to 350°F and line baking sheets with parchment paper.
To assemble: Scoop a heaping tablespoon of dough and shape it into a bowl. Fill the center with 1 teaspoon of cream cheese filling and about 3/4 teaspoon of blueberry jam.
Top with another 1/2 tablespoon of dough and seal any openings. Gently roll into a ball and press extra white chocolate chunks on top and sides.
Freeze cookie balls for 10 minutes before baking.
Place cookies on the baking sheet with 3 inches of space between them. Bake for 16–18 minutes.
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.