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Blueberry Cheesecake Cookies

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Blueberry Cheesecake Cookies

For the cream cheese filling

4 ounces cream cheesesoftened

¼ cup powdered sugar

For the cookie

½ cup cold butter

¼ cup granulated sugar

½ cup light brown sugartightly packed

1 egg

1 tsp vanilla extract

1 ¾ cups flourgluten free 1-1 or all purpose

½ tsp baking soda

¼ cup fresh blueberries

Instructions

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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.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Cream Cheese Filling ❄️
Prepare and refrigerate your cheesecake filling for at least 30 minutes before filling to prevent it from melting into the cookie dough during baking, ensuring distinct creamy layers.
Coat Blueberries in Flour 🫐
Toss fresh blueberries in a light coating of flour before folding into dough to prevent them from sinking to the bottom and help them stay suspended throughout the cookie.
Use Brown Butter for Depth 🧈
Brown your cold butter before creaming to add a sophisticated nutty flavor that elevates the vanilla cheesecake profile and creates richer, more complex cookies.
Don't Overmix After Adding Flour 🥄
Stop mixing immediately after incorporating flour to maintain a tender, soft cookie texture—overmixing develops gluten and creates tough, dense results instead of the desired gooey center.
Underbake for Maximum Creaminess 🕐
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the pan and develop that signature soft, creamy texture as they cool.