Best Ever Blueberry Cookies

Best Ever Blueberry Cookies is a lacto ovo vegetarian recipe with 11 servings. One serving contains 303 calories, 3g of protein, and 15g of fat. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have baking powder, sugar, powdered sugar, and a few other ingredients on hand, you can make it. It is brought to you by OMG Chocolate Desserts. It works well as a side dish. This recipe is liked by 467 foodies and cooks. From preparation to the plate, this recipe takes around 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Blueberry Cookies, Best Blueberry Cookies, and Blueberry Breakfast Cookies are very similar to this recipe.

Servings: 11

Preparation duration: 30 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsIn 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 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 teaspoons of blueberry jam. Top with 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 dont 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.

 

Step by step:

1. 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.

2. Add egg and vanilla and mix to combine.Running your mixer on low, mix in dry ingredients mix.Fold in about 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 teaspoons of blueberry jam. Top with Tablespoon of cookie dough and seal any openings.

3. 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 dont 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.

4. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

Nutrition Information:

covered percent of daily need