Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies combine the best of both worlds: soft, chewy cookies with a gooey cheesecake filling and a swirl of blueberry sauce. With crisp edges and a graham cracker crunch, they are the ultimate dessert treat!
Ingredients
Blueberry Sauce:
1/2 cup blueberries fresh or frozen
1/2 tablespoon lemon juice
3 tablespoons water
2 tablespoons granulated sugar
1 teaspoon cornstarch
Cookie Dough:
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon sea salt 蓼
1 large egg 讀
1 cup butter, melted 杻
1 teaspoon pure vanilla extract
2 1/8 cups all-purpose flour 260g
1/2 teaspoon baking soda 離
1 teaspoon ground cinnamon
1/2 cup graham cracker crumbs 60g
Filling and Assembly:
1 large egg, beaten lightly with a fork 讀
6 oz cream cheese, softened 燎
1/8 teaspoon sea salt 蓼
4 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 graham crackers, crushed
Instructions
1. Make the Blueberry Sauce:
Combine blueberries, lemon juice, water, sugar, and cornstarch in a small saucepan.
Bring to a simmer, stirring frequently, until thickened.
Transfer to a non-metal heat-safe container to cool. Refrigerate until ready to use.
2. Prepare the Cookie Dough:
In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and egg until thickened and lightened in color.
Add melted butter and vanilla extract. Whisk until smooth.
Sift in flour, baking soda, and cinnamon. Fold until there are no dry streaks.
Fold in graham cracker crumbs. If the dough is too soft, refrigerate for a few minutes to firm up.
Scoop or roll the dough into 12 large balls on a parchment-lined baking sheet. Press an indent into the center of each ball.
Chill dough balls for at least 30 minutes or overnight.
3. Make the Cream Cheese Filling:
Beat cream cheese, sugar, and salt together until smooth.
Add vanilla and half of the beaten egg. Mix until smooth. Refrigerate until ready to assemble.
4. Assemble and Bake:
Preheat oven to 355F 180C.
Place chilled dough balls on a parchment-lined or greased baking sheet, spacing them a few inches apart.
Drop cream cheese filling into the center of each cookie, filling it up.
Swirl 1/2 teaspoon of blueberry sauce into the cheesecake filling with a toothpick.
Bake for 12-14 minutes, until the bottoms are slightly golden brown. Be careful not to overbake; the cookies should remain soft inside.
5. Cool and Garnish:
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
While still warm, break graham crackers over the tops so they stick.
Enjoy your homemade Blueberry Cheesecake Cookies! 𢡄
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