Blueberry Cheesecake Cookies
Indulge in the delightful fusion of soft, chewy cookies bursting with juicy blueberries and creamy cheesecake filling, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour Creates a soft and chewy texture.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1 teaspoon cornstarch Adds tenderness to cookies.
- 1/2 teaspoon salt Balances flavors.
- 1/2 cup unsalted butter Provides rich, buttery flavor.
- 3/4 cup granulated sugar Enhances sweetness.
- 1/2 cup brown sugar Adds moisture and depth.
- 1 large egg Binds ingredients together.
- 2 teaspoons vanilla extract Infuses warm aromatic essence.
- 1 teaspoon lemon zest Brightens flavor.
- 1 cup blueberries Juicy and sweet.
For the Cheesecake Filling
- 4 oz cream cheese Main ingredient for the filling.
- 1/4 cup powdered sugar Sweetens the cheesecake filling.
- 1/2 teaspoon vanilla extract Enhances flavor of filling.
Instructions
Prepare the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Portion the mixture into small dollops on a parchment-lined baking sheet and freeze for about 30 minutes.
Make the Cookie Dough
- While the cheesecake filling freezes, whisk together flour, baking soda, cornstarch, and salt in a medium bowl.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest, mixing until well combined.
Combine & Fold in Blueberries
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
Assemble the Cookies
- Preheat your oven to 350°F (175°C).
- Take a tablespoon of cookie dough, flatten it, place one frozen cheesecake filling in the center, and wrap the dough around it.
- Roll it into a ball and repeat until all dough and filling is used.
Bake
- Place cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 11-13 minutes or until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use fresh blueberries if possible; if using frozen, do not thaw. Add coarse sea salt on top of cookies after baking for a sweet-salty contrast.