Blueberry Cheesecake Cookies

Here’s a recipe for Blueberry Cheesecake Cookies, combining the creamy, tangy flavors of cheesecake with juicy blueberries in a soft, chewy cookie!

Ingredients (Makes about 20 cookies):

For the cookies:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 4 oz (115g) cream cheese, softened
• 1/2 cup (75g) fresh blueberries (or frozen, thawed and drained)

For the cheesecake filling:

• 4 oz (115g) cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the cookie dough:

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract, and mix until smooth.
• Beat in the cream cheese until fully incorporated, creating a creamy texture.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the blueberries, being careful not to crush them too much.

2. Make the cheesecake filling:

• In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. Assemble the cookies:

• Scoop tablespoon-sized portions of cookie dough and roll them into balls. Flatten each ball slightly with your fingers or the back of a spoon.
• Place a small dollop of the cheesecake filling in the center of each cookie.
• Fold the edges of the cookie dough around the cheesecake filling, pinching them together so the filling is hidden inside.
• Place the filled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

4. Bake the cookies:

• Bake for 12-15 minutes, or until the edges of the cookies are golden and set, but the centers are still slightly soft.
• Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Serve and enjoy:

• Enjoy these Blueberry Cheesecake Cookies fresh out of the oven or once they’ve cooled. The creamy cheesecake center and burst of blueberries will make each bite irresistible! 🫐🍪

Tips:

• Fresh or frozen blueberries: Both work well for this recipe, but be gentle with the frozen berries to prevent them from bleeding too much into the dough.
• For a firmer filling: If you prefer a firmer cheesecake filling, refrigerate the cream cheese mixture for 10-15 minutes before assembling the cookies.
• Make it ahead: You can prepare the dough and refrigerate it for up to 24 hours before baking.

These Blueberry Cheesecake Cookies are a delightful fusion of cheesecake and cookies, perfect for blueberry lovers!