Description
These Copycat Crumbl Blueberry Cheesecake Cookies are a delightful treat that combines the flavors of blueberry cheesecake in a soft and chewy cookie. Perfect for any occasion!
Ingredients
Scale
Cookies:
- 1 1/2 cups salted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups all-purpose flour
- 2 pkg graham crackers, crushed (approx 2 1/2 cups of crumbs)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting:
- 16 oz cream cheese, room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- 1/2 cup Canned Blueberry Pie Filling
Instructions
- Preheat oven to 350°.
- Add the egg and vanilla.
- Add in the dry ingredients.
- Portion out the dough.
- Bake for 10-13 minutes.
- Allow the cookies to cool.
- Make the frosting.
- Decorate the cookies.
- Serve and enjoy!
Cream together the butter, granulated sugar, and brown sugar.
Mix until light in color and creamy.
Mix until completely combined.
Roll into balls and arrange on a cookie sheet.
Until golden brown.
On a wire rack.
Whip cream cheese until smooth, add powdered sugar, and marshmallow creme.
Pipe frosting onto warm cookies and add blueberry pie filling.
Notes
- You can customize the cookie size by adjusting the portioned dough.
- Store cookies in an airtight container for freshness.
- Experiment with different fruit fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Cheesecake Cookies, Copycat Recipe, Dessert, Baking, Blueberry Pie Filling
