Blueberry Cream cheese Cookies

Soft and chewy Blueberry Cookies with white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best.

You will need:
1 1/ 2 cups flour
1 teaspoon corn starch
1/ 4 teaspoon salt
3/ 4 teaspoons baking powder
1/ 2 cup unsalted butter
3/ 4 cup sugar
1 egg
1 teaspoon vanilla
4 oz. white chocolate-chopped into small chunks
3/ 4 cup blueberries
For Filling:
2.5 oz. cream cheese- softened
1 Tablespoon powdered sugar
1/ 2 teaspoon vanilla
3–4 tablespoons blueberry jam

Method:

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. Add egg and vanilla and mix to combine. On low, mix in dry ingredients mix. Fold in about 3/ 4 of the white chocolate chunks, reserve the remaining to press on top of the cookies. Finally, fold in blueberries with a rubber spatula, but do this very 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 or wax 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 3/ 4 teaspoon of blueberry jam. Top with 1/ 2 tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate
chunks on the top and sides of each cookie. Before baking, freeze cookie balls for 10 minutes.

Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on a baking sheet for 10 minutes, then transfer to a rack to cool completely.