1 ½ cups flour
1 teaspoon corn starch
¼ teaspoon salt
¾ teaspoon baking powder
½ cup unsalted butter
¾ cup sugar
1 teaspoon vanilla
4 oz. white chocolate, chopped into small chunks
¾ cup blueberries
2.5 oz. cream cheese, softened
1 tablespoon powdered sugar
½ teaspoon vanilla
3-4 tablespoons blueberry jam
DirectionsIn a 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.
Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
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 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 teaspoons 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 top and sides of each cookie.
Before baking, freeze cookie balls for 10 minutes. If you don’t have enough space for baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze and transfer onto 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 onto a rack to cool completely.