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Blueberry Cheesecake Cookies

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Delicious cookies filled with a creamy cheesecake center and fresh blueberries, perfect for a sweet treat any time of year.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 4 oz cream cheese (for dough)
  • 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

Instructions

  1. Make the cheesecake filling by mixing 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla. Pipe or spoon small rounds onto a tray and freeze for 30 minutes.
  2. Prepare the cookie dough by whisking 2 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Cream 1/2 cup butter with 4 oz cream cheese, 3/4 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Add 1 egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Fold dry ingredients into wet until just mixed, then fold in 1 cup blueberries.
  3. Assemble cookies by scooping dough, placing a frozen cheesecake filling piece in the center, and covering with more dough. Bake at 350°F for 11 to 13 minutes until edges are set and centers look soft. Cool on a rack.

Notes

For best texture, bring refrigerated cookies back to room temperature or warm briefly in a low oven so the center softens without melting away.

Nutrition

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