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Blueberry Cheesecake Cookies

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Deliciously soft cookies with a creamy cheesecake center and a sweet blueberry jam thumbprint.

Ingredients

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  • 1 cup cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup blueberry jam
  • 1/2 cup fresh blueberries, optional
  • Powdered sugar for dusting, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat the softened cream cheese, butter, granulated sugar, and brown sugar together until smooth and creamy.
  3. Add the egg and vanilla extract, mixing until the batter is glossy.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in fresh blueberries, if using.
  7. Drop rounded spoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart.
  8. Press a small indentation into the center of each cookie.
  9. Fill each with about a teaspoon of blueberry jam.
  10. Bake for 12 to 15 minutes, until the edges are lightly golden.
  11. Cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.
  12. Dust with powdered sugar before serving, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Freeze for up to 2 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-cheesecake-cookies-3/