· 1 ½ cups flour
· 1 t corn starch
· ¼ t salt
· ¾ t baking powder
· ¼ t baking soda
· ½ cup butter, softened to room temperature
· ¾ cup sugar
· 3 t vanilla, separated
· 1 egg, brought to room temperature
· 1 ¼ cups, white chocolate chips
· ¾ cup blueberries
· 2 ½ oz. cream cheese, softened to room temperature
· 1 T powdered sugar
· 3 T blueberry jam or preserves
DirectionsIn a small bowl whisk together the flour, corn starch, salt, baking powder and baking soda and set that aside.
Put the butter, sugar and 2 teaspoons of the vanilla into a large bowl and beat with your hand mixer until well blended, just a couple minutes. Then add the egg and again beat until well combined.
Take your flour mixture and pour it into the larger bowl and mix until just combined and put away your hand mixer.
Pour the white chocolate chips in and stir with a wooden spoon until they’re evenly distributed. Then take your blueberries and do the same, but very carefully so you don’t break them (if you do, don’t stress because I promise some WILL break, but try to keep them whole).
Cover the dough and put it in the fridge for 2-3 hours to harden up.
Next, put the cream cheese, powdered sugar and the remaining 1 teaspoon of vanilla into a small bowl and mix until combined (you don’t need a mixer here – it’s just as easy with a fork). Cover that and put that in the fridge as well.
When you’re ready to bake you’re going to have to build the cookies which, if your kitchen is anything like mine, I promise will be a mess.
Take both bowls out of the fridge. Scoop out about a Tablespoonful of dough, roll it into a ball and make an indent in the middle with your thumb. Fill the hole with a bit of the cream cheese mix and a bit of the blueberry jam/preserves. Don’t overfill it though, because now you want to close it up, sealing in the cream cheese mix and blueberry jam, and roll it into a ball.
Transfer the balls to a cookie sheet lined with parchment paper and put the whole sheet in the freezer for 15 minutes.
After 15 minutes, take the dough out of the freezer. You should have a couple other cookie sheets ready because you should limit each sheet to 6 cookies, since they’re gonna spread. I can fit 2 of my cookie sheets in my oven, so I put the rest back in the freezer until I was ready for them.
Bake the cookies at 350 for about 18 minutes, until the edges start to get golden brown and the bottoms are a nice light brown. Leave them on the sheets for another 10 minutes (out of the oven) to finish cooking, and then move them to a wire rack to cool completely.
This should make about 15 or so cookies. Not a ton, but the cookies will be larger than your average cookie.