Description
Delight in these soft and creamy Blueberry Cheesecake Cookies, featuring a tender cookie base filled with a luscious cream cheese center and fresh blueberries. Perfectly sweetened and lightly golden baked, these treats combine the best of cheesecake and cookies in every bite.
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
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
Fruit
- ½ cup fresh blueberries
Instructions
- Toss the Blueberries: In a small bowl, gently toss the fresh blueberries with the cornstarch to coat them evenly. Set aside; this will help keep the berries from bleeding into the dough during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter mixture until fully combined, enhancing the flavor and texture of the dough.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid overworking the dough for tender cookies.
- Make Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, forming the cheesecake filling.
- Fold in Blueberries: Gently fold the coated blueberries into the cookie dough, taking care not to crush them to maintain their shape and burst of flavor.
- Form Cookies: Scoop about one tablespoon of dough and flatten it slightly. Place a small spoonful of the cream cheese filling in the center, then top with another small scoop of dough and carefully seal the edges, creating a stuffed cookie.
- Chill: Arrange the shaped cookies on a lined baking sheet and refrigerate for 30 minutes. Chilling helps the cookies hold their shape during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges turn lightly golden, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Be careful when folding in the blueberries to avoid breaking them and discoloring the dough.
- Chilling the dough before baking is essential for maintaining the cookie shape and preventing spreading.
- If fresh blueberries aren’t available, frozen can be used but do not thaw before mixing to reduce moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
