Ingredients
For the Cream Cheese Filling:
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract
For the Cookie Dough:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup white chocolate chips (optional, but highly recommended)
• 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Directions
1. Make the Filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop into small 1/2 teaspoon-sized dollops onto a parchment-lined plate or tray. Freeze for 30–45 minutes, or until firm.
2. Make the Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla and mix until combined.
3. In another bowl, whisk together flour, baking soda, and salt. Slowly mix the dry ingredients into the wet until a dough forms.
4. Gently fold in the white chocolate chips and blueberries. Be careful not to overmix if using fresh blueberries—they may burst.
5. Assemble: Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cream cheese dollop in the center. Cover with another small scoop of dough and seal the edges. Gently roll into a ball.
6. Place cookie dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Chill in the fridge for 10–15 minutes while the oven preheats.
7. Bake at 350°F (175°C) for 11–14 minutes, or until edges are golden and centers are just set.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips & Variations
• Use lemon zest in the dough for a citrusy twist.
• Swap blueberries with raspberries or chopped strawberries for variety.
• Store leftovers in the fridge due to the cream cheese center.
Storage
Keep cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.