Description
These Blueberry Cheesecake Cookies combine the sweet, tangy flavor of cream cheese with fresh blueberries folded into tender, buttery cookie dough. With a creamy cheesecake filling nestled inside each soft, chewy cookie, they’re a delightful treat perfect for dessert or snacking.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
Fruits
- ½ cup fresh blueberries
Instructions
- Toss Blueberries: In a small bowl, toss the fresh blueberries with the cornstarch to lightly coat and set aside. This helps prevent them from bleeding and sinking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture, beating well until fully combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy without lumps.
- Fold in Blueberries: Gently fold the cornstarch-coated blueberries into the cookie dough, taking care not to crush the berries.
- Assemble Cookies: Scoop about a tablespoon of dough and flatten slightly, then place a small amount of cream cheese filling in the center. Top with another small dough scoop and carefully seal the edges to enclose the filling completely and form a cookie ball.
- Chill Cookies: Place the formed cookies on a lined baking sheet and refrigerate for 30 minutes to firm up the dough and filling, which helps maintain shape during baking.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Chilling the cookies before baking helps prevent spreading and keeps the cheesecake filling intact.
- Be gentle when folding blueberries to avoid bursting them and turning the dough purple.
- Use room temperature butter and cream cheese for smoother mixing and better texture.
- Store the cookies in an airtight container in the refrigerator for up to 5 days, as they contain cream cheese filling.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
