Description
These Blueberry Cheesecake Cookies combine the best of two worlds: the soft, chewy texture of cookies with the creamy, rich flavor of cheesecake. Bursting with juicy blueberries and a luscious cream cheese center, these cookies are perfect for any occasion!
Ingredients
For the cookie dough:
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2 ¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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¾ cup granulated sugar
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½ cup light brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the cheesecake filling:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
For garnish (optional):
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Extra blueberries
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Powdered sugar for dusting
Instructions
1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Make the cheesecake filling:
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into small teaspoon-sized balls and freeze for 30 minutes to firm up.
3️⃣ Prepare the cookie dough:
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, beating well. Gradually add the dry ingredients and mix until combined. Gently fold in the blueberries.
4️⃣ Assemble the cookies:
Scoop about 2 tablespoons of cookie dough and flatten slightly in your palm. Place a frozen cheesecake filling ball in the center, then wrap the dough around it, sealing completely. Place on the prepared baking sheet, leaving 2 inches between each cookie.
5️⃣ Bake:
Bake for 13-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6️⃣ Garnish and serve:
Dust with powdered sugar if desired. Enjoy!
Notes
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Handle the blueberries gently to prevent overmixing and color bleeding.
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For an extra burst of flavor, add a bit of lemon zest to the dough.
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Store cookies in an airtight container in the fridge for up to 4 days.
- Prep Time: 25 min
- Cook Time: 15 min