Delightfully chewy cookies filled with a creamy blueberry cheesecake surprise, perfect for any occasion.
Author:info-thestationrecipezgmail-com
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:60 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
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
4 oz cream cheese (for the cookie dough)
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 (for the filling)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
Make the Cheesecake Filling: Mix together the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Scoop this mixture into small portions and freeze them for about 30 minutes.
Prepare the Cookie Dough: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. In another bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until fluffy. Beat in the egg, vanilla extract, and lemon zest until fully incorporated.
Fold in Blueberries: Gently fold the blueberries into the cookie dough, being careful not to crush them!
Assemble the Cookies: Preheat your oven to 350°F (175°C). Take a tablespoon of the cookie dough and flatten it in your palm. Place a frozen cheesecake filling portion in the center and cover it with another tablespoon of dough, sealing the edges well.
Bake the Cookies: Place the filled cookie dough balls onto a baking sheet lined with parchment paper and bake for 11-13 minutes or until the edges are golden.
Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow them to cool a bit more before indulging!
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.