Get the Recipe: Blueberry Cheesecake Cookies
These blueberry cheesecake cookies are soft, gooey and creamy! The vanilla cheesecake filling makes these cookies irresistible. They are fun and great for any occasion!
Ingredients
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
Cookies
- ½ cup cold butter
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour, gluten free 1 to 1 or all purpose
- ½ tsp baking soda
- ¼ cup fresh blueberries
Instructions
- First, make the cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat until smooth and creamy.
- Scoop out 1 teaspoon sized balls of cheesecake filling. Place on parchment lined pan. Continue for remaining cheesecake mixture. There should be 9 to 10 balls. Place pan in freezer while making cookie dough.
- To make cookie dough, add cold butter, granulated sugar and brown sugar to a clean bowl in your stand mixer. Beat for 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla. Stir to combine.
- Then, add in flour and baking soda. Stir until a thick cookie dough is formed.
- Very carefully fold in blueberries, trying not to break them. Place cookie dough in fridge for 30 minutes.
- Finally, remove dough from fridge and cheesecake filling from freezer. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use ice cream scoop to scoop large balls of dough onto lined pan. Use thumb to press an indent in the center of each cookie dough ball.
- Place a ball of cheesecake filling into the indent.
- Use hands to completely enclose cheesecake filling with cookie dough.
- Bake for 10 to 11 minutes or until cookies are just barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then, transfer to a wire rack to finish cooling.
Notes
- Use softened cream cheese. Beat fully with powdered sugar.
- Make cheesecake filling balls equal in size. They do not have to be perfect.
- Use very cold butter from the fridge. Softened butter will yield thinner cookies.
- Gluten free 1 to 1 flour and all purpose flour can both be used.
- If possible, use smaller sized blueberries.
- Do not over bake cookies! They should look light in color and still slightly doughy after 10 minutes.
- Store cookies in the fridge for up to 4 days.
- Freeze for up to 1 month.
Calories: 280kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 170mg, Potassium: 62mg, Fiber: 1g, Sugar: 20g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg