Description
These blueberry cheesecake cookies are soft, creamy, and bursting with juicy blueberries. With a rich cream cheese filling and tender cookie base, they create the perfect bakery-style treat that’s easy to make at home.
Ingredients
Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup fresh or frozen blueberries
Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Add egg and vanilla extract, then mix until combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture and stir until a soft dough forms.
6. Gently fold in blueberries.
7. In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
8. Scoop cookie dough and flatten slightly, then add a small spoon of cheesecake filling in the center.
9. Cover with more dough and seal edges to form a ball.
10. Place cookies on baking sheet and bake for 12 to 15 minutes until lightly golden.
11. Cool on a rack before serving.
Notes
Use fresh blueberries for best texture; frozen can add extra moisture.
Do not overfill with cheesecake mixture to prevent leaking.
Chill dough for 20 minutes if too soft.
Store cookies in the refrigerator for up to 4 days.
Serve slightly chilled or at room temperature.