Ingredients:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup white chocolate chips (optional)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Prepare the Cheesecake Filling:
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla extract until fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the blueberries and white chocolate chips (if using) until evenly distributed.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For each cookie, scoop a tablespoon of cookie dough onto the parchment. Make a small indent in the center of each dough ball.
- Place about 1 teaspoon of the cheesecake filling into the indent of each cookie dough ball.
- Cover the cheesecake filling with a little more cookie dough, sealing the filling inside.
Bake the Cookies:
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers might look a bit soft; they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve:
- Enjoy your delicious blueberry cheesecake cookies, warm or at room temperature!
These cookies are a perfect sweet treat, combining the flavors of blueberry and cheesecake in every bite! Enjoy!