Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies

from thecookiedoughdiaries.com
25 min

These blueberry cheesecake cookies are the perfect combination of cookies and blueberry cheesecake! Each soft and buttery cookie is stuffed with a creamy cheesecake filling and packed with real blueberry flavor.

Ingredients

  • 1 cup butter, softened ((regular or vegan))
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1½ tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2⅓ cup + 3 tbsp all purpose flour
  • ¾ cup small blueberries ((plus a few more for topping))
  • ¾ cup cream cheese ((6 oz) (regular or vegan) SEE NOTES***)
  • ¼ cup powdered sugar (icing/confectioner's sugar) (*SEE NOTES if using regular (not vegan) cream cheese)

Directions

  1. 1

    Note: Step by step process photos are located in the post above

  2. 2

    Start by making the cheesecake filling. Mix the cream cheese with the powdered sugar in a bowl until smooth. Scoop out 20 heaping teaspoons of the cheesecake mixture and place on a parchment lined plate. Place in the freezer for about an hour, or until almost solid.

  3. 3

    Once the cheesecake filling is frozen, line two baking sheets with parchment paper and set aside.

  4. 4

    In a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar until light and fluffy. Add the egg, egg yolk and vanilla extract and mix once more.

  5. 5

    Add in all of the dry ingredients and mix until just combined - you don’t want to overmix! Stir in the blueberries gently.

  6. 6

    Scoop out the cookie dough so each cookie dough ball is 2 tablespoons. Place on the parchment lined baking sheet. Take the cheesecake filling out of the freezer and place one on top of each cookie dough ball. Use your fingers to cover the cheesecake filling with the dough, making sure they’re completely covered. Once you’ve done one tray, place it in the fridge while you work on the second tray. Preheat your oven to 350°Fahrenheit.

  7. 7

    Bake the cookies one baking sheet at a time for 8-10 minutes. While one sheet is baking, place the other sheet in the fridge so they don’t get too warm. Let them cool on the baking sheet for a few minutes before removing to a wire cooling rack to cool completely.