Blueberries and Cream Cookies
Blueberry and and white chocolate cookie dough stuffed with a cream cheese filling
Servings 17 Cookies
Ingredients
- 8 oz Cream Cheese (at room temperature)
- 1/3 cup Powdered Sugar
- 2 1/2 cups All Purpose Flour
- 1 1/2 tsp Kosher Salt
- 3/4 tsp Baking Soda
- 1/8 tsp Cinnamon
- 1 cup Unsalted Butter (melted)
- 1 1/4 cups Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 1/4 cups Chopped White Chocolate orWhite Chocolate Chips
- 1 1/4 cups Freeze-dried Blueberries
- 4 Tbsp Blueberry Jam
Instructions
- Add the cream cheese and powdered sugar to a bowl. Mix until well combined then cover with plastic wrap and put it in the fridge for about 1 hour until the cream cheese stiffens back up.
- When the cream cheese has hardened, scoop balls about 3/4 tablespoon in size. You should get about 17 scoops. Quickly roll them into balls before the cream cheese starts to soften. Place the balls onto a baking sheet lined with parchment paper. Set them aside in the freezer to solidify while you make the cookie dough.
- Add the all purpose flour, kosher salt, baking soda, and cinnamon to a bowl. Mix with a whisk until the ingredients are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, add in the melted butter, brown sugar, and granulated sugar. Mix on medium speed for about 1 minute until the mixture slightly lightens in color. While mixing on medium low speed, add in the eggs one at a time, making sure it's been fully incorporated before adding in the next. Then mix in the vanilla extract.
- Add in the dry ingredients. Mix on low speed until just combined then mix in the white chocolate and blueberries until evenly distributed throughout the dough. Remove the bowl from the stand mixture. Dollop spoonfuls of the blueberry jam around the dough. Use a rubber spatula to swirl the batter into the dough. Be sure to not over-mix — you want streaks of jam in the dough you do not want to fully incorporate the jam because your dough will turn blue. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to overnight.
- After the dough has chilled, use a 1/4 cup scoop to portion out the dough. You should get about 17 balls. Split each ball in half. Take one half and create an indentation in the center. Place a cream cheese ball into the center. Take the remaining half of dough and cover the ball of cream cheese, making sure there are no gaps. Place the cookie onto a baking sheet lined with parchment paper. Repeat this step to make the remaining cookies. When all the cookies have been stuffed and placed onto the baking sheet, cover with plastic wrap and place it in the fridge for 1 hour to overnight so the dough can firm up again.
- When ready to bake, preheat the oven to 375˚F. Line a few baking trays with parchment paper. Place the cookies onto the baking sheet spacing them 2 1/2. to 3 inches apart. Bake them in the oven for 14 minutes. The edges should be set and golden brown, and the center should still be soft.
- When you remove the cookies from the oven, firmly tap the bottom of the baking sheet onto the surface so that the cookies crinkle and flatten. If your cookies spread into weird shapes, use a rubber spatula to push in the edges of the cookies until it forms a circle. Allow the cookies to cool on the baking sheet for about 10 to 15 minutes before transferring to a wire rack to cool completely. Enjoy!