Ingredients
Cream Cheese Filling
- ¾ cup cream cheese, softened (6 oz) (regular or vegan) SEE NOTES***
- ⅓ cup powdered sugar (icing/confectioner’s sugar) SEE NOTES if using vegan cream cheese
Blueberry Cookies
- 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)
Instructions
- Prepare cheesecake filling: Mix the softened cream cheese with powdered sugar in a bowl until smooth. Scoop out 20 heaping teaspoons of the mixture and place them on a parchment-lined plate. Freeze for about an hour until almost solid.
- Preheat and prepare baking sheets: Line two baking sheets with parchment paper and set them aside.
- Make cookie dough: In a large bowl, beat the softened butter with granulated sugar and light brown sugar using a hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing to combine well.
- Add dry ingredients and blueberries: Stir in the baking soda, salt, and all-purpose flour just until combined, avoiding overmixing. Gently fold in the blueberries.
- Assemble cookies: Scoop cookie dough in 2-tablespoon portions and place on the prepared baking sheets. Remove the cheesecake filling from the freezer and place one portion on top of each dough ball. Use your fingers to completely cover the cheesecake filling with dough.
- Chill cookie trays: Once one tray is assembled, place it in the refrigerator while working on the second tray to keep the dough cold.
- Bake cookies: Preheat oven to 350°F (175°C). Bake cookies one sheet at a time for 8-10 minutes. While one sheet bakes, keep the other tray refrigerated so the dough stays firm.
- Cool cookies: Let baked cookies cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely.
Notes
- You can use regular or vegan cream cheese depending on dietary preference, but if using vegan cream cheese, ensure to choose one that blends smoothly for best texture.
- Using a hand mixer will help achieve a light and fluffy texture in the cookie dough.
- Chilling the cheesecake filling and keeping the second batch of dough refrigerated prevents spreading and keeps the cheesecake filling intact.
- The blueberries can be fresh or frozen, but fresh small blueberries are preferred for texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Lactose, Vegetarian
