Blueberry Cheesecake Cookies
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried blueberries, crushed
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
For the Topping Optional:
Powdered sugar for dusting
Directions:
Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Scoop small dollops of the mixture onto a parchment-lined baking sheet and freeze for 30-45 minutes.
Make the Cookie Dough: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Gently fold in the crushed freeze-dried blueberries.
Assemble the Cookies: Scoop a tablespoon of cookie dough and flatten it slightly. Place a frozen cheesecake filling dollop in the center and cover with another small piece of cookie dough. Seal the edges to fully encase the filling and roll into a ball. Repeat with the remaining dough and filling.
Bake: Preheat your oven to 350F 175C. Place the cookie balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Optional Topping: Dust with powdered sugar before serving.
Prep Time: 20 minutes Cooking Time: 12-14 minutes Total Time: 1 hour including freezing time
Kcal: 180 kcal per cookie Servings: 18 cookies
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