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Soft, chewy cookies with a creamy cheesecake filling and juicy blueberries, combining the best flavors of cheesecake and fruit-filled cookies.

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, softened
  • 4 ounces cream cheese, softened (for dough)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract (divided: 1 tsp for dough, 1/2 tsp for filling)
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen blueberries (if frozen, keep unthawed)
  • 4 ounces cream cheese, softened (for filling)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Beat cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth to make the cheesecake filling.
  2. Scoop teaspoon-sized dollops of cheesecake filling onto parchment paper and freeze for 30 minutes.
  3. Whisk together flour, baking soda, cornstarch, and salt in a bowl.
  4. Cream together softened butter, 4 ounces cream cheese (for dough), granulated sugar, and brown sugar until light and fluffy.
  5. Add egg, 2 teaspoons vanilla extract, and lemon zest to the creamed mixture and mix until combined.
  6. Gradually fold dry ingredients into wet ingredients until just combined.
  7. Gently fold in blueberries, taking care not to crush them.
  8. Optionally refrigerate the cookie dough for at least 30 minutes to reduce spreading.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Scoop 1½ tablespoons of dough and flatten slightly in your hand.
  11. Place a frozen cheesecake filling dollop in the center of the flattened dough, cover with more dough, and shape into a smooth ball.
  12. Place cookies about 2 inches apart on baking sheets.
  13. Bake for 11 to 13 minutes until edges are lightly golden.
  14. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Refrigerate dough before baking to prevent spreading and blueberry bleeding., Use a cookie scoop for uniform cookie sizes., Do not thaw frozen blueberries before folding into dough to keep moisture down., Drizzle melted white chocolate over cooled cookies for a decorative finish., Swap raspberries for blueberries for a tart twist., Add extra lemon zest and lemon juice to cheesecake filling for a citrus twist., Use mascarpone cheese instead of cream cheese for a richer filling., Add jam swirl around filling for extra fruity flavor., For gluten-free version, use a 1:1 gluten-free baking flour blend., Make mini cookies by reducing dough and filling portions and adjusting baking time accordingly., Store baked cookies in an airtight container in the refrigerator for up to 5 days due to cream cheese filling., Cookies may be kept at room temperature only for a few hours, no longer than 2 hours., Freeze baked cookies up to 3 months; thaw overnight in fridge or 30–60 minutes at room temp before serving., Freeze cheesecake filling dollops and dough pre-baking; thaw dough overnight before assembling., Reheat cookies warm in 300°F oven for 5–7 minutes for best texture, microwave in short bursts for single cookies.

Nutrition

Find it online: https://cookerygood.com/blueberry-cheesecake-cookies-recipes-finds/