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Blueberry Cheesecake Cookies

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Delicious cookies filled with creamy cheesecake and bursting with blueberries.

Ingredients

Scale
  • 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, room temperature
  • 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

  1. Prepare the Cheesecake Filling by mixing 4 oz of cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Dollop the mixture onto a parchment-lined baking sheet and freeze for about 30 minutes until solid.
  2. Whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of cornstarch, and 1/2 teaspoon of salt in a separate bowl.
  3. Cream together 1/2 cup of softened butter, 4 oz of cream cheese, 3/4 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy in a large mixing bowl.
  4. Beat in 1 large egg, then add 2 teaspoons of vanilla extract and 1 teaspoon of lemon zest.
  5. Incorporate the dry ingredients into the wet ingredients, mixing until just combined.
  6. Fold in 1 cup of blueberries carefully.
  7. Assemble the cookies by flattening a tablespoon of dough, placing a cheesecake filling piece in the center, covering with another tablespoon of dough, and ensuring the filling is enclosed.
  8. Bake at 350°F (175°C) for 11-13 minutes until edges are lightly golden.

Notes

To store, place cookies in an airtight container for up to 5 days. You can also freeze them for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-cheesecake-cookies-3/

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