Best Ever Blueberry Cookies
From tuilelaith 2 years agoIngredients
- 1 ½ cups flour shopping list
- 1 teaspoon corn starch shopping list
- ¼ teaspoon salt shopping list
- ¾ teaspoons baking powder shopping list
- ½ cup unsalted butter shopping list
- ¾ cup sugar shopping list
- 1 egg shopping list
- 1 teaspoon vanilla shopping list
- 4 oz. white chocolate-chopped into small chunks shopping list
- ¾ cup blueberries shopping list
- ~ ~ ~ ~ ~ shopping list
- For Filling: shopping list
- 2.5 oz. cream cheese softened shopping list
- 1 Tablespoon powdered sugar shopping list
- ½ teaspoon vanilla shopping list
- 3–4 tablespoons blueberry jam shopping list
How to make it
- In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
- Cream butter and sugar on high speed for about 2 minutes, until light and creamy.
- Add egg and vanilla and mix to combine.
- Running your mixer on low, mix in dry ingredients mix.
- Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
- Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries.
- The dough will be thick and sticky.
- Cover and refrigerate for 2 hours.
- To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
- When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
- To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl.
- Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam.
- Top with ½ Tablespoon of cookie dough and seal any openings.
- Roll gently to make a ball.
- Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
- Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking.
- Bake 16-18 minutes.
- Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.
People Who Like This Dish 2
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