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Blueberry Cheesecake Cookies

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Portable cookies with a creamy cheesecake center tucked inside soft, lemon-scented dough, offering a delightful contrast in texture and flavor.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese (for the dough), softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries, fresh or frozen
  • 4 oz cream cheese (for the filling), softened
  • 1/4 cup powdered sugar (for the filling)
  • 1/2 teaspoon vanilla extract (for the filling)

Instructions

  1. Make the cheesecake filling by beating the 4 oz cream cheese with the powdered sugar and 1/2 teaspoon vanilla extract until smooth.
  2. Portion the filling into small rounds or scoops and place them in the freezer for 30 minutes to firm up.
  3. Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl.
  4. In a separate bowl, cream the 1/2 cup unsalted butter with 4 oz cream cheese, granulated sugar, and brown sugar until light.
  5. Beat in the egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest until combined.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the blueberries, taking care not to burst them.
  8. Place a frozen cheesecake filling piece in the center of a portion of dough, then cover it completely with more dough and seal the edges.
  9. Bake at 350°F for 11 to 13 minutes.

Notes

For a dairy-free option, use a plant-based cream cheese substitute. A gluten-free 1:1 flour blend can replace all-purpose flour.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-cheesecake-cookies-4/