Description
Soft cookies filled with a creamy cheesecake center and fresh blueberries, easy to make and perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 4 oz cream cheese
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the cheesecake filling by mixing 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
- Freeze the cheesecake filling in small portions for 30 minutes so it firms up.
- Prepare the cookie dough: whisk together 2 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt.
- Cream 1/2 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light. Add 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Mix in the dry ingredients.
- Fold in 1 cup blueberries gently so they do not break too much.
- Take a piece of dough, place a frozen cheesecake filling piece in the center, and cover with more dough to seal.
- Place cookies on a baking sheet and bake at 350°F (175°C) for 11-13 minutes until edges are light golden.
- Let cool on the pan for a few minutes, then move to a rack to cool fully.
Notes
For best results, keep the cheesecake filling cold and do not overbake the cookies.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg