Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 cup (150 g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, combine 8 oz (225 g) of softened cream cheese, 1/2 cup (60 g) of powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Gently fold in 1 cup (150 g) of fresh blueberries. Set aside.
- In another bowl, cream together 1/2 cup (115 g) of softened unsalted butter with 1 cup (200 g) of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The dough will be thick!
- Using a cookie scoop, drop about 1 tablespoon of cookie dough onto the prepared baking sheet. Create a small indentation in the center of each dough ball and fill it with about 1 teaspoon of the blueberry cheesecake filling. Top with another tablespoon of dough and gently swirl to combine.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 flour blend.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Cuisine: American