Description
Soft, tender cookies with a creamy cheesecake center and bursts of juicy blueberries. Easy to make and perfect for sharing or enjoying with coffee.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (150g) frozen blueberries, thawed and drained
- 4 oz (115g) cream cheese, softened (for filling)
- 1 tablespoon sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Prepare your ingredients: soften cream cheese and butter, thaw and drain frozen blueberries, and whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter, cream cheese, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Gently fold in the thawed blueberries using a spatula, keeping them whole.
- In a small bowl, mix the additional softened cream cheese with 1 tablespoon sugar and 1/2 teaspoon vanilla extract for the filling.
- Scoop about 2 tablespoons of dough onto a lined baking sheet, flatten slightly, add a teaspoon of cream cheese filling in the center, then top with another tablespoon of dough and gently press edges to seal.
- Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until edges are lightly golden but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use full-fat cream cheese for best texture. Do not overmix dough to avoid tough cookies. Gently fold in blueberries to keep them whole. Seal cream cheese filling well to prevent leaking. Bake until edges are golden but centers remain soft. Dough can be frozen for up to 1 month and baked from frozen with extra baking time.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9
- Sodium: 75
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: blueberry cheesecake cookies, soft cookies, creamy center, blueberry cookies, easy dessert, homemade cookies