Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are a delightful treat that combines the flavors of cheesecake and cookies into one irresistible bite. Soft, slightly chewy, and filled with creamy cheese and fresh blueberries, these cookies are perfect for any occasion.
Ingredients
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Blueberries, fresh or froze
- 4 oz Cream cheese, softened
- 1/2 cup Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Gently fold in the blueberries.
- In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
- Using a cookie scoop, drop a tablespoon of cookie dough onto a lined baking sheet. Press an indentation in the center and fill with cream cheese mixture.
- Bake for 10-12 minutes until edges are golden and tops look set.
- Cool on sheet for a few minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for better blending. Chilling the dough helps prevent spreading. Store cookies in an airtight container at room temperature for 3-4 days or freeze for longer storage.