Description
A delightful combination of blueberry cheesecake and cookies, offering sweetness with a touch of tangy cream cheese in every bite.
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, softened
- 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, softened (for filling)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Prepare the cheesecake filling by whisking together cream cheese, powdered sugar, and vanilla extract; chill.
- In a bowl, mix the dry ingredients: flour, baking soda, cornstarch, and salt.
- Cream butter, granulated sugar, and brown sugar until light and fluffy in another bowl.
- Mix in the egg, vanilla extract, and lemon zest to the butter mixture.
- Gently fold in the blueberries into the dough.
- Assemble cookies by placing a piece of cheesecake filling in the center of dough balls and wrapping the dough around the filling.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake for 11-13 minutes or until edges are golden and centers are slightly glossy.
Notes
Feel free to replace blueberries with other fruits such as raspberries or strawberries.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg