Description
Blueberry Cheesecake Cookies are a delightful fusion of creamy cheesecake and juicy blueberries, creating a soft, chewy cookie that’s perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese (for filling)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Prepare the cheesecake filling by mixing the 4 oz cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract in a bowl until smooth and creamy. Freeze small portions for about 30 minutes.
- Make the cookie dough by whisking the all-purpose flour, baking soda, cornstarch, and salt in one bowl, and creaming the softened butter with the granulated and brown sugar in another until light and fluffy. Add the egg, 2 teaspoons of vanilla extract, and lemon zest, and mix until well combined. Gradually fold in the dry ingredients, followed by the blueberries.
- Assemble the cookies by preheating your oven to 350°F (175°C). Flatten a small amount of cookie dough in your palm, place a piece of cheesecake filling in the center, cover with more dough, and shape into a ball. Place on a lined baking sheet.
- Bake for about 11-13 minutes or until the edges are golden, then allow to cool slightly on the baking sheet before transferring to a wire rack.
Notes
Use softened butter for a chewier texture. Ensure cookies are of even size for uniform baking.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American