Description
Blueberry Cheesecake Cookies are soft, chewy treats that blend the creamy richness of cheesecake with the sweet tartness of fresh or frozen blueberries. These delicious American-style dessert cookies feature a luscious cheesecake filling nestled inside a tender blueberry-studded cookie dough, perfect for any occasion.
Ingredients
Scale
For the Cookie Dough:
- 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, softened
- 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
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, combine 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Portion the mixture into small dollops on parchment paper and freeze for 30 minutes to firm up.
- Make the Cookie Dough: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt. In another large bowl, cream 1/2 cup softened unsalted butter, 4 oz softened cream cheese, 3/4 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest until well incorporated. Gradually fold in the dry ingredients until combined, then gently fold in 1 cup blueberries.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Take a portion of the cookie dough and flatten it slightly in your hand. Place a piece of the frozen cheesecake filling in the center, then cover it completely with more cookie dough, sealing the edges carefully to encase the filling.
- Bake: Place the assembled cookies on a parchment-lined baking sheet. Bake in the preheated oven for 11-13 minutes, until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy the creamy, fruity delight!
Notes
- Use fresh or frozen blueberries, but do not thaw frozen blueberries before mixing to prevent excess moisture in the dough.
- Freezing the cheesecake filling helps prevent it from melting into the cookie dough while baking.
- Handle the cookie dough gently when enclosing the filling to avoid tearing.
- For easier portioning, use a small cookie scoop or spoon to evenly size dough and filling portions.
- Cookies are best enjoyed within 2-3 days stored in an airtight container at room temperature.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry Cheesecake Cookies, cheesecake cookies, blueberry cookies, soft cookies, chewy cookies, fruit dessert, American dessert
