Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever. If you like the combo of white chocolate, cream cheese and berries, then you must check my Strawberry Cream Cheese Cookies with White Chocolate Chunks, too!
Best Ever Blueberry Cream Cheese Cookies
Not long ago, I opened my blueberry baking season with delicious Blueberry Cheesecake Crumb Cake. Having a few packages of fresh blueberries in my fridge, I had to figured out what to bake next. Since my old Strawberry Cookies Recipe again become very popular these days, I wanted to offer you something similar, but new. However, it must be equally delicious, too. And that’s how I came up with these Best-Ever Blueberry Cookies.
White chocolate and cream cheese match perfectly with strawberries, but It makes really awesome combo with blueberries, too. Sweet and tangy flavor combo, soft and chewy texture of these cookies and gooey filing in the center.
Strawberry Cookies were made with cream cheese mixed in cookie dough, but this time I wanted to make a filling in the center of the cookies. For the filling I used cream cheese mixture and blueberry jam. Assembling the cookies was a bit tricky. The dough is a bit sticky even after the chilling time, but it was totally worth it. Blueberry Cream Cheese Cookies turned out amazing.
Actually, I made a few without the filling and they taste great, too. If you don’t want to bother with the filling, just scooped out the cookie dough onto baking sheet and bake. The cookies are delicious! But if you want to make the best ever blueberry cookies, don’t skip the filling!!!
If you like this blueberry cookies recipe, you should definitely try the refreshing Paleo, Vegan & Gluten-Free No Bake Blueberry Cheesecake recipe at modernlifetips.net.
If you like Best Ever Blueberry Cookies you will also like:
Cream Cheese Strawberry Cookies are delicious, soft and chewy cream cheese cookies with fresh strawberries and white chocolate chunks.
Lemon Shortbread Cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat.
Best Ever Blueberry Cookies
Prep Time: 30- Cook Time: 20
- Total Time: 180
Yield: 12 1x
Category: Desserts
Method: bake
Cuisine: American
Print Recipe
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Description
Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever.
Ingredients
- 1 1/2 cups flour
- 1 teaspoon corn starch
- 1/4 teaspoon salt
- 3/4 teaspoons baking powder
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 oz. white chocolate-chopped into small chunks
- 3/4 cup blueberries
For Filling:
- 2.5 oz. cream chees- softened
- 1 Tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 3–4 tablespoons blueberry jam
Instructions
- 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 the white chocolate chunks, and reserve the remaining to press on top of the cookies.
- Finally, fold in blueberries with a rubber spatula, but do this very 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 teaspoon 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 the top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space for a baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper freeze, and transfer to a 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 a baking sheet for 10 minutes, then transfer to a rack to cool completely.
145 comments
That is honestly the most incredible cookie recipe of all time. Looking forward to scouring your site.
I absolutely agree with Gregg
U had me with just a soft blueberry cookie
But OH NO
U raised the bar and filled that pillow full of goodness
I love u
Thank you
Thanks Michel!
Hi, I was wondering if I could make this go ahead of time thanks
What did I do wrong?? My dough isn’t sticking together at all! I followed the recipe exactly. I’m so frustrated. There isn’t enough liquid to bind things together
Same thing happened to me, however I had the wrong measurement for vanilla in the dough (there’s more in the filling). I attempted to fix it and pressed the dough together. The refrigeration for 2 hours helped with moisture. They came out just fine.
Same thing happen to me. My dough would not stick together.
I read the comments about the dough being dry so I melted the butter and the dough turned out beautiful
If after checking for any missed calculations in your recipe mixing, Suggest covering and refrigerating your dough for approx. 10-15 minutes prior to adding to baking sheet. This will assist in forming them up, and preventing too much spreading out at beginning of cooking. Hope this helps
Hi, I was wondering if I could make this dough ahead of time thanks
Best cookies ever!!! I make mine the night before. I don’t refrigerate them during the process. I fill them and then freeze them after forming the balls and fresh bake in the morning. These are incredible cookies!
How do you find in the blueberries and not break them when the dough is hard and dry?
I am currently having the same problem. Regretting refrigerated them before the filling process. Now I’m letting everything get to room temp again and going to do the filling then freezing… we will see…
I am interested in ordering your product. It looks so delicious.
Can frozen blueberries be used fir this recipe?
Hi Faye, I haven’t tried with frozen blueberries, but I think it won’t work well.
The cookies are delicious but a challenge to make. Next time, I will skip the blueberry jam and place the actual blueberries in the middle, along with the cream cheese mixture.
a question, how much would be 1 1/2 cup flour in grams?
1 1/2 cup of flour is 190 grams
If I ever make these cookies again I will not refrigerate that dough..it turned rock hard…and every difficult to shape
I’ve made the Blueberry & strawberry ones & they are equally our absolute Favorite. I would love to make them all the time but they are time consuming.
Question, could I make the dough ahead of time & how long can I keep them in the refrigerator before baking? I work nights & it’s very difficult for me to set a day to make them.
I was wondering the same thing Lisa about making the dough ahead of time! I doubt I will get a reply so I’m going do it anyway and just let soften up a bit before baking!
I’m wondering if you tried it? I was thinking of making them tonight and freezing the balls overnight. Did it work for you?
Hey hi. I make these and add the filling BEFORE freezing them. Where they are time consuming, I freeze overnight and bake them in the morning. Everyone says they are the BEST COOKIES they ever had!! Thank you vera for such an amazing recipe! I’m going to try them with raspberries!
Thanks Sharon!
Hello, well I just made these cookies today and they were amazing and fun to make also!! The dough was not dry it was perfect!! They looked just like the picture and I will make them again for sure! I wish I could post a picture as well! Thank you for another delicious recipe Vera!! 😋😋
Cant wait to make these cookies with my grandson!!! He loves blueberries!!!
I made them with frozen blueberries today… the taste is still there, but the dough was really soft and did not hold up.
dough was hard ,difficult to make the ball ,too much work involved for so little product,wont make again,very messy also
Super hard to form at the end to bake. Very dissatisfied and disappointing
I doubled the recipe and made with frozen blueberries but instead. I used a 9 x 12 pan and put half the mix pressed into a pan lined with foil for easy removal. I then combined the blueberry jam with the cream cheese mix and smeared that all over the middle section. I then topped it with crumbles of the remainder of the topping…pressed a bit. Baked for about 20 to 30 minutes while checking with a toothpick because I had no idea how long it would be before it would be done. I set the oven on 375. The bars were delicious!
Love the idea of making bars. I am going to try this.
The bar idea sounds great!
I love this recipe and after having huge cookies come out with the original recipe, I tried the doubling and cooking it like suggested, it is as yummy and so much easier, thank you!
I love the bar idea as well and am making them now. I tried 5 different times with the cookies and they did not turn out. May be my gas oven, not sure. Crossing my fingers with the bars.
I am making the bar method now. After 5 attempts with cookies and failed results, the bars are the way to go. May be my gas oven, it always seems to vary with what I am cooking or baking. Fingers are crossed!
Awesome idea to take the extra work out of it and still have a great treat!!
Did you still put it in the freezer this way?
Do you still need to chill and freeze the dough if you do bars instead of the cookies?
Followed the recipe but the dough was hard and dry and they didnt wet out .? dont know how you did it , think I’ll leave this recipe to the more experienced.
The dough was so hard I couldn’t work in the blueberries without completely smashing them.
I’m working on making these now! Can I ask why the dough needs to be refrigerated for 2 hours? Assuming it just helps them set up better? Just wondering if it would make a difference if I skipped that part. I also am not using the filling portion. I love your recipes! Excited to try this one!
Hi Lauren, cookies will spread too much if the dough is not chilled.
Okay these were incredible and worth all of the time and effort! My boyfriend and I had a great time making them. The dough was a little rough to work with (crumbly at first and then sticky and difficult to get the blueberries in – also used frozen blueberries thawed to room temp), but I kinda just squished it all together in a ball with my hands. The taste, texture, filling is all 10/10.
Thanks so much Andi!
This recipe DOES NOT WORK! It is so frustrating! I was excited to make this but it was a disappointment. Like what everyone says here, the dough does not stick. I followed the recipe to a T . I wonder if this is the exact recipe the author used, if not kindly tell us the exact one. How can we recommend you if our product comes out a disaster.
Why do you need to freeze the cookies before you bake them?
Hi Jb, ithelps them keep the shape and don’t spread too much.
Is it 2ina half oz of cream cheese or 2/× 5 ozs
hey,this recipe looks delicious will be sure to try these out. if I wanted to make about 30 to 40 cookies how much ingredients would I need please?
Hi fee, this recipe makes about 12 cookies, so you’ll need to triple the ingredients.
Although easy to get everything ready to make, once you start putting these together they look like the size of softballs. I decided not to use the filling after trying to do a few of them. Waiting for them to come out of the oven. Time will tell.
Hi! I wonder what about natural fruit blueberries instead frozen. It will work ?
Hi, it should work.
This is the best cookies I have ever had, period!
Hi, I was wondering if I could make this dough ahead of time thanks
These are the best cookies I’ve ever had, period!
would dried blueberries work with this?
Hi Cynthia, I have’t tried, but I think it could work.
This looks amazing. Probably a dumb question but I imagine these need to be refrigerated after baking due to the cream cheese? Although, I doubt they will last that long 🙂
HI Greg, they are Ok for 2 days in an air-tight container at the room temperature.
Made these and was a little disappointed. I usually don’t comment on recipes …Cookie looked nothing like the picture…..Did not spread out at all…..Taste was just okay ….Honestly, probably won’t make again.
These cookies didn’t spread at all nor have a light texture like the images.
HI Gabriele, I’m sorry to hear that. Maybe the flour wasn’t measured correctly. Too much flour makes stops them from spreading and makes them dense.
Great recipe! And it works well without the filling too!
if you don’t patt the top of the mix down before they go in the oven they will taste more like a cake, but I think this may be better than normal cookies!?
This is a one and done recipe. Dough was very difficult to work with, the blueberries just rolled off the dough and wouldn’t fold in. Haven’t tasted them yet but because of the frustration making them I will not try again. I consider myself a very experienced baker, love baking and making wedding cakes but this is not a good recipe in my opinion.
The taste was ok but way too sweet. I’d halve the sugar if I made them again. Also the cream cheese filling just vanished. Couldn’t tell it had ever been there once they came out of the oven. I guess it melted away into the dough.
Totally agree. Kicking myself for not reading the comments. Never making these again. A huge waste of time.
Why can’t I see any recipe’s on your website? I see the pictures and comments, but no recipe? No link to a recipe?
It took me a while to figure this out too. I wasn’t scanning down far enough. Their there eventually just make sure you go down the whole page and slowly or you’ll miss it.
When it comes time for the refrigeration time could I freeze them instead and bake them later? I also didn’t use the filling the last time as I did not have some of the ingredients and they were delicious, not overly sweet which was perfect.
Hi Tammy, sorry, I have’t tried that. You can freeze baked muffins.
Look delish!! Can you freeze after baking?
So this is one of the best cookies I’ve ever tasted, but assembling the cookies was complicated — aka not easy. I agree with a comment above that the whole blueberries made it very difficult to make the ‘base’ of the cookie. And working with dough that was chilled made it even more difficult. I ended up making thumb prints instead, which were good, but the couple I made beforehand (just like the recipe) were definitely better. I will try this again but I’m going to change it a bit, using the same ingredients, but not adding the fresh blueberries into the original dough. I might try layering them on the inside instead to make it easier to assemble. And I will roll the top dough out, to make it easier to assemble as well.
These were fantastic. Have you ever made them as a bar? If so how did they turn out?
Hi Maria, I haven’t tried these as a bar.
I want to try this recipe this weekend—but need a non gluten flour. Will this recipe work with oat, almond, or coconut flour??
Hi Alison, sorry I haven’t tried that way:please let me know if you do!
I have tried this recipe with gluten free flour! I used Bobs Red Mill 1:1 flour. It does change the texture of the cookies a bit. I also tried this recipe again without real butter, and used the miyokos creamery plant based butter. They both work perfdctly! Just keep in mind that texture will be different when using alternative ingredients!
[…] Save the recipe […]
Although this recipe takes some time it is very tasty. I will change the process next time or do it as a bar. First I would not use the huge blueberries that I had as that created problems with handling the dough to add the cream cheese mixture and blueberry jam. I will not add the berries or any of the white chocolate until I am forming the balls of dough. I found the best way to be sure my cream cheese and jam were totally encased with the dough was to pull off a small glob of dough and set it aside and then make my bowl, fill it with cream cheese, jam, berries and some white chocolate and then place the the flattened glob on top and seal it to the bowl. I baked my cookies for a shorter time as the white chocolate turned ‘tan’ and didn’t look appetizing. After the cookies come out of the oven I will poke the white chocolate chunks on top. I did that on a few and it worked well.
Once they cooled off they were so dang good! It was hard to ge the jam to cooperate so I did half and half, (with and without jam) the ones with out were much less sugary.
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.
I followed this recipe as directed and these cookies were DELICIOUS!! Thank you so much for sharing.
So yummy! Thank you!
I recently made this recipe and it was super good. I ended up freezing the blueberries for a few hours so I can fold them in easily. I also did not include the filling. By themselves with the fresh blueberries they were awesome. Thank you!
Hello,
This recipe looks delicious, will definitely have to try.
Thanks
Do you have to put the white chocolate
You don’t have to use it.
How are the cookies without the filling? Have you tried them that way? It is hard to get cream cheese at my local supermarket in Switzerland.
I made these cookies without the filling and they were awesome! I also baked some and spread cream cheese /whipped cream filling between two cookies and turned them into blueberry sandwich cookies – over the top! Thanks so much for the outstanding recipe.
Looks awesome
Hi! Has anyone made these with reduced fat cream cheese or butter? Just looking to make modifications if it’s possible 🙂
What about with raspberries?
I can’t wait to try these!!! My family and loves blueberries and anything made with blueberries!!! I know they are going to love these!!!
Your cookie recipe came out perfect..I followed the recipe to the letter and had outstanding results..Only problem that I had was I didn’t make enough.. Not bad for a 66 year old man..Thanks again U.S.M.C. South Carolina..
What do you preheat the oven too?
This recipe is so badly written. I wonder if you ever actually made these cookies. There is literally no way to make a bowl for the filling with chilled dough and juicy berries. The baking time is not long enough. The cookies end up huge if you try to use the instructions as written.
Any Nutritional Information available ?
Can you please explain why it calls for cornstarch in the dry ingredients- is it supposed to be adding a crunchy texture? Thanks
Hi Cat, corn starch makes soft texture.
Amazing! These cookies were oh so yummy. I stopped myself at two, but I could’ve kept going. Thank you for the recipe. I’m taking the rest to work and share the goodness.
I just finished my first batch of cookies. I was a bit intimidated (especially with all the comments.) All 6 cookies have been eaten within minutes. I changed a few things – like I just mixed in the blueberry preserves with the cream cheese. Also I keep my fridge at 38 degrees F. I did not have to freeze the cookies before I baked them. Also, when making the cookie balls I shaped them so all I had to do fold them into a ball. I didn’t have to mold more dough on top of it. And I just used my hands to mix the blueberries into the dough.
Love how it
The dough is very difficult to deal with. It’s too sticky to make the balls as described. Not worth the effort- I see people who liked them here are planning to adapt the recipe.
I’m not interested in going through that and potentially wasting more ingredients.
I try ed to make these, I couldn’t fold in the blueberries the dough was to dry, I chilled the dough for 2 hrs and could not scoop anything out real hard. I ended up rolling the dough in a tube shape and froze it. Cut and baked they turned out brown but good
Made this recipe today! I can say it was worth the effort. The cookies were so chewy and creamy. Quite possibly my new favorite cookie! Will make a double batch next time because these won’t last long. I got 13 cookies from this recipe. My first batch was a little smaller because I didn’t want to run out of cookie dough. They browned up very well and cooked at 17 minutes.
Love this recipe as a bar only. Too complicated as a cookie. Doubled recipe and made as bars they were fantastic.
The dough was really dry and didn’t stick together. The blueberries kept falling out. I ended up putting the blueberry jam and cream cheese filling on top instead of filling the inside. Hopefully they taste better than they look.
Do you think the dough will be good if it is refrigerated for 24hrs?
For anyone wondering if an alternate flour could be used — tried this as 1 cup almond flour and .5 cup flaxseed meal and it’s wonderful. These will NOT be pillowy soft and spread out a ton… but if you’re in the market for a nice chewy/crunchy cookie, this tweak is perfect for you. (My wife, who doesn’t even like crispy cookies, loves these!)
Kudos to the Food Stylist who shot the photos for this recipe…..my end result didn’t look that at all!
1. First of all, it’s impossible to fold fresh blueberries into this stiff cookie dough. FREEZE the berries before adding to the dough!
2. I combined the jam with the cream cheese and filled the wells. Not as easy as it looks to ‘mold’ the top layer over.
3. Remember, this recipe only makes about 10 cookies! Triple it if you are baking for a larger group
I wasn’t excited about the cream cheese and jam since I was just making this for everyday. But, we love blueberries and had never thought I’d use them in a cookie without being dried. I made the basic recipe, did not chill. The consistency was similar to my chocolate chip recipe, so just put them on the lined cookie sheets – I put the blueberries 3 or 4 per cookie by hand rather than fold, as I made spooned out the cookie. baked at 350 for probably 18 minutes and it’s great. I doubled the recipe because 10 isn’t enough, but the double actually made 38 pretty big cookies. I may do the original recipe at some other time, but these will be great during blueberry season – just happened to get a special this week, so tried it.
The most difficult recipe I’ve ever attempted. Kinda wish I was smart enough to look up the phrase “cream the butter and sugar” before I used a cold stick straight out of the fridge, but I added a little whipped cream and made it work. Totally worth the struggle 🙂
Hi there! Any suggestions for baking at 5,000 feet altitude? I moved from Florida to Colorado, and haven’t been able to nail many of my usual cookie recipes! Any tips for this recipe would be much appreciated 🙂
I made these cookies and thought they were very good. After reading the reviews I was a little skeptical because different people said the dough was hard to work with. I am a regular baker and thought I’m going to give it a try. Yes, they are a little time consuming , however worth it. I followed the recipe exact thinking that will make the difference. My friend and I pick wild blueberries every year and was fortunate to still have some for the cookies, was so glad because nothing better than wild blueberries to make the taste even better!!
Very tasty cookie!! I followed the directions exactly. A little time consuming, but I love to bake so why not. I had wild blueberries that my friend Deb and pick every year, so that was a bonus!
I made these cookies and thought they were the best cookies I ever had. I want to make them again but kinda want to add milk chocolate chunks instead. Do you think that would be good w the blueberries? Or weird tasting?
Hi Lauren, it sounds interesting, although I’ve never tried that combo.
Absolutely amazing. The more I ate, the more I craved another. I did make a second batch without the filling and what she says is true, they’re just so much better with it. Will be making these again…and again.
when i made mine my seemed to wet not doughy?? what did i do wrong?
I raise blueberries and was looking for new ideas. I found this recipe and gave it a try. Though my wife likes these, I felt they were way too sweet. And, way too complicated to make. My blueberries are large and it was nearly impossible to make a deep pocket to fill without making the dough ball so too. If I ever do these again, I am skipping the jam and cream cheese filling. As I handled it, the dough balls were melting and sticking to my hands. What a mess. I would chop the white chocolate into very small pieces and not place chunks on top. Too much white chocolate took away from the blueberry flavor. And last of all, with all the chilling and freezer… it’s not something I want to take that much time to do. Cookies making should be more simple. These spread out extremely flat and about 5″-6″ across. It was a good thing I only put 2 rows on my large cookie sheets. I had to use 3 pans.
I love this recipe! Tried a single batch first and everyone loved them, so I made a triple batch a few weeks later. They are a bit time consuming, but I just set up a station in front of my tv while I put them together and had fun with it. They are very large once they’re filled, and I had a batch of really big blueberries, so instead of folding them in, I put them in the middle with the jam and cream cheese and they worked out just fine without any breakage. I would mention that if you’re having a problem with the dough being really crumbly, maybe cut back a little on the chocolate chips or make sure they’re not too finely chopped. These turned out amazing for me, they’re very soft and full of flavor. Thank you for the lovely recipe!
So the dough was hard to work with but with my second batch I just didn’t refrigerate the dough for two hours. I hope that’s not bad they turned out great!
For Christmas I like to find unique cookie recipes to pass out to my neighbors so we’re not all giving each other chocolate chip haha. I loved this blueberry idea! When I made this I would call it a Pinterest fail turned win! Like other reviewers the dough comes out very hard especially after refrigerating. When I let it sit it was very sticky. So I made them into cookie bars, I pressed about half the dough into a 6×6 cake pan, doubled the cream cheese filling, spread it over the base. There wasn’t enough dough to do a nice layer on top so I just did a crumble like topping. The filling firmed nicely and the taste is so amazing!
One tid bit I will try next time is mix the blueberries in before adding the dry. It was very hard to mix evenly and without squishing them all terribly.
Thank you for the recipe will make again!
This recipe was soo good. I made an error and put the cream cheese in the mixture with the butter and the sugar not knowing it was just for the filling and let me tell you it did not make one difference at all. I also put the doe in the fridge for only 45 min or so. Try this out. The comments def discouraged me at first but I’m so glade I did this. My boyfriend loves these cookies!!!
I had a blast making these cookies, they came out perfect. It was a long process, but well worth it. I used frozen berries, and used gloves to assemble (very messy). I tripled my batch and made 2 dozen cookies and 1 9×13 pan. My first time with the recipe so i wanted to see what came out best. Both were delicious. Thank you!!!
Thanks Nickey!
My dough is chilling in the fridge for 2 hours so I just wanted to ask what ingredient I should have adds to keep the batter firm but creamy. I had to use GF flour which made the batter very dry and hard to add the blueberries. I tried a few TBS of water which really didn’t help. I don’t know how soft the cookies will be , but the flavor will be amazing! Next time I think I would only use 1 c. Flour and add more very gradually until I got the consistency that you showed in the video. Any GF cooks, please weigh in with suggestions.
These cookies were SO delicious!!!! Took a longer time to make than the average cookie but very worth it! 🙂
Amazing!!! I doubled the recipe (let’s be honest, 12 aren’t enough!) My boyfriend said it’s the best cookie he’s ever had and he’s a huge sweets lover! Will make again!
I made the recipe as the directions state. I had no issues at all with the cookie dough. The cookies are delicious. However, next time I will make the cookie dough and not add the blueberries before going into the oven. I used frozen blueberries but when you add them, doesn’t matter how careful you are with folding them in, the dough turns purples and the blueberries smash. Not sure if fresh blueberries would make difference but it was too messy to roll and get the filling in. Next time I’ll roll them out and then push the blueberries and white choc in before going in the oven.
Haven’t tried yet but wanted to know is there anything that you could use with this instead of cream cheese? My son isn’t a big fan of cream cheese but he really wants me to find a way to make these cookies.
If i was going to make these vegan what would you try substituting for the egg? Thank you for the amazing recipe!
I’ll admit I’m not much of a baker, but I want to get better. I attempted these cookies yesterday because my town had our annual blueberry festival (minus last year thanks to covid 🙁 ) and my parents and I split a flat worth of pints of blueberries so I had 2 to work w/. I found it not as intimidating as I probably should have, because that whole “make a well” bit was almost impossible w/ how stiff my dough was, I also ended up popping so many blueberries and next time I think I’ll take someone’s advice of freezing them first to help prevent that while working w/ the dough pre-baking. But while these were a bit of work and mine were messy and came out nothing like the picture, they tasted soooooo good, like possibly one of the best cookies I have ever had! Also I didn’t realize how few cookies it made, next time I’d prefer to have gone through the effort for more cookies. But I’d make them again, it’d also probably be easier if my hand held mixer wasn’t no newer than an 80s model it appears, my grandma gave it to me, and it’d likely be better if I had a stand mixer to do the creaming of the butter & sugar because that was probably my biggest effort of having to scrape down the mix so I could continue to mix it until smooth.
Like all good things, these cookies do take a little work…but they are so worth the effort! They are more like a muffin top, and oh so delicious! Followed the recipe exactly and they are exceptional cookies…thank you for sharing this delightful recipe with us!
Thanks so much Tami!
Your cookies are amazing but it kinda sucks how you have soooo many ads even when I print the recipe it prints with ads, maybe don’t put ads on the recipe at least.
I thought these were delicious. Yes they take a bit of time but are so worth it! My batter mixed up fine, sticky but fine. I but my batter and the cream cheese mixture in the fridge for about a half hour. I added the blueberries when I was making “the bowl”. I sprinkled a little flour on my palm which made flattening the batter easier. I have made a similar recipe with chocolate chips which always get rav reviews.
Me and my daughter are about to try out making these they sound delicious 😋. Reading thru the comments I’ve noticed alot of people were saying they were dry it made me wonder if the measurements were off so I just wanted to let people know just incase because I’m still learning as well and tend to measure wrong liquids are measured in a cup/kinda pitcher looking while dry is measure in the spoon looking cups. As 1 cup liquid is 8 Oz 1 cup dry is about 4.5 oz.
Hello, how much flour do I need in grams?
I made these cookies without the cream cheese stuffing and they still came out super delicious. I also made them once with frozen cherries instead of blueberries, and super yummy 🙂
Hello, well I just made these cookies today and they were amazing and fun to make also!! The dough was not dry it was perfect!! They looked just like the picture and I will make them again for sure! I wish I could post a picture as well! Thank you for another delicious recipe Vera!! 😋😋
These cookies are AMAZING! my great nephew wanted to take blueberry cookies to his preschool on his birthday. I read all the reviews and made tiny changes based on some reviews. I didn’t do the cream cheese center because I was very short on time, and many of the reviews stated they were excellent without. Once I got the dough mixed up, I didn’t refrigerate it because it was already plenty stiff. When I was in the store for the white chocolate chunks, I noticed Hersheys has a new flavor of morsels…cream cheese!! So that’s what I used. While the dough was stiff, I was able to fold in the morsels and the blueberries and the berries remained whole (not smashed as some reviews stated. I’d imagine had I refrigerated the dough, I wouldn’t have been able to fold them in without smashing them. Then I used a teaspoon and dropped them onto a parchment lined cookie sheet (smaller because they were going to be consumed by 4 year olds). Then I placed them in the freezer. Then I had to leave for about an hour. They were frozen solid when I returned. I put them on the cookie sheet totally frozen (I worked in a bakery in which we always froze our dough in balls) and baked them for about 10 to 12 minutes. And man oh man they were delicious!!! I had extras and took them to a family dinner that evening and everyone absolutely loved them! I had blueberries left over, as well as the cream cheese chips, so that evening I made another batch of dough and its in the freezer now so anytime I get the urge to have a cookie, I can bake the amount I want!! I WILL be making these frequently!!
Thank you so much Michelle, I’m so happy to hear that. Thanks for the feedback!