Description
Tender cookie dough with a creamy center bursts with fruity blueberry sweetness and white chocolate. Each bite combines a perfect crumb, tangy cream cheese surprise, and bright berry flavor.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon corn starch
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
4 oz white chocolate chips (chopped)
3/4 cup fresh or frozen blueberries
2.5 oz cream cheese (softened)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, whisk flour, corn starch, salt, and baking powder
Beat butter and sugar until light and fluffy
Add egg and vanilla; mix until combined
Gradually incorporate dry ingredients
Fold in white chocolate chunks and blueberries
Roll dough into 1-inch balls; chill for at least 2 hours
Divide dough equally into 2 portions
Pat one portion into flat disks (use parchment paper)
Layer chilled dough balls, pressing 1 cookie dough round into the bottom of each ball (this becomes the cream cheese pocket)
Cover and refrigerate for 20 minutes
In a small bowl, mix cream cheese until smooth
Spoon a small amount into each cookie
Top with the second dough portion; press down gently
Place on parchment-lined baking sheets
Bake 16-18 minutes until edges are golden
Cool on sheets for 5 minutes before transferring to racks
Notes
For frozen blueberries, do not thaw—sift corn starch and flour first to coat berries and prevent sinking
White chocolate must be finely chopped for even distribution
Chilling is essential to manage sticky dough
Store in airtight container for up to 5 days
- Prep Time: 30
- Cook Time: 18
- Category: Trend Recipes
- Method: Baking
- Cuisine: American