blueberry cookies recipe

These indulgent blueberry cookies are filled with juicy berries, white chocolate, and a blueberry cheesecake filling.

Blueberry Cookies

all-purpose flour

cornstarch

baking powder

salt

unsalted butter, (room temperature)

sugar

vanilla extract, (divided)

white chocolate chips, (plus more for cookie tops)

(plus

cream cheese, (room temperature)

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. 

An unusual flavor combination works so well in one of my most popular recipes: blueberry white chocolate cookies.

Blueberry White Chocolate Cookies

blueberries

lemon juice

unsalted butter,

vanilla

eggs

sugar ((300 grams))

all-purpose flour ((380 grams))

baking soda

blueberry swirl mixture

chocolate

Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon or rubber spatula regularly.

Break up most of the blueberries with the end of the spoon, leaving some intact.

Continue stirring until the mixture has reduced by about half. You should be left with 2/3 cup of the blueberry mixture.

Carefully pour the mixture into a heatproof container, cover, and place in the freezer or fridge to chill completely (this also helps it gel together). Don’t let it freeze!

For the blueberry mixture

Whisk together the flour, baking soda, and salt in a small bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.

Add the eggs, one at a time, and beat until combined. Mix in the vanilla.

Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.

Dump in white chocolate and combine. Don’t over-beat.

Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)

Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.

Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.

Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.

Bake both trays for 16 minutes, turning them and switching racks halfway.

Transfer to a cooling rack. Repeat with the rest of the dough.

For the cookies

Fantastic! Thank you! These are some of the best cookies I've ever made--and I bake a lot. Putting this recipe with my favorites.

I used the same amount of raspberries and cooked them down to the same thick consistency as with the blueberries and it worked very well. Thank you for a wonderful recipe!

These cookies might be my favorite EGO creation. It's such a unique idea to put blueberries in a cookie form! This will make anyone love white chocolate. We still have dough balls in the freezer from when we made them for the first time a while back. They last for such a long time!

Thank you for a wonderful recipe! Turned out just like the pictures. I will attempt to make them replacing the blueberries with raspberries!

Wow, these cookies are amazing! I normally don't like white chocolate, but it balances the blueberries perfectly. They are also the most beautiful cookies I have ever made. They taste like a blueberry muffin! I will be making these again!

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The most viewed blueberry cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Blueberry Cookies

Blueberry White Chocolate Cookies

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