Blueberry Cheesecake Cookies
These blueberry cheesecake cookies are like no other cookie! They are loaded with fresh blueberries, white chocolate chunks, and have a blueberry cheesecake center. Yum!
Ok, so to be completely honest, I wasn’t going to post this recipe for blueberry cheesecake cookies. While I was making the recipe, I was thinking to myself “people aren’t gonna make these”. Wanna know why I thought that?
Because these aren’t your typical “scoop up a clump of dough and plop it onto a baking sheet” cookies. They require some labor. And my lazy butt got discouraged while putting these cookies together. I figured it would be a tried and fail type recipe.
But boy oh boy, was I wrong. Like really wrong.
If you have the time, patience and enjoy baking, then god bless you! You will see, in the end that they were 101% worth making, once you have that first taste!
I mean, come on! Look at them! They are absolutely beautiful! And my mouth is watering as I look at these photos….
I may or may not have snacked on a couple of these while typing up this post…
The step that concerned me the most, was folding in the blueberries into the hard, thick cookie batter. I thought for sure I was going to smash every single one, and have a purple dough. But it didn’t happen! I crushed maybe a few, but thats totally fine! As long as your gentle!
If you make these cookies, I really hope you enjoy them as much as I did!
Make sure to follow me on Facebook and instagram @thehungrylyoness! You will be able to see when I post new recipes!
If your looking for more cookie recipes, check out another recipe of mine for sprinkle cookies with chocolate chips! https://thehungrylyoness.com/sprinkle-cookies-with-chocolate-chips/
Blueberry Cheesecake Cookies
Ingredients
For The Cookies
- 1½ cups all purpose flour
- 1 tsp corn starch
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup salted butter, soft
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz. white chocolate bar, cut into small chunks
- 1/2 cup fresh or frozen blueberries Try to use smaller blueberries. It will make it easier to handle dough.
For The Filling
- 2.5 oz. cream cheese, soft
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- blueberry jam
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper, or non stick spray. Set aside.
- In a small bowl, whisk together flour, cornstarch, salt and baking powder. Set aside.
- In a large bowl of stand mixer or handheld mixer, cream together butter and sugar on high speed for about 2 minutes.
- Add egg and vanilla extract. Mix until well combined.
- Turn mixer down to low, and add in dry ingredients. Mix to combine.
- Fold in about 3/4 of white chocolate chunks, reserving some to top on the cookies.
- Carefully, fold in blueberries using a spatula. Be gentle so you don't crush them all. Its ok to crush a few!
- In a small bowl mix together ingredients for filling: cream cheese, vanilla and powdered sugar until well combined.
- To make cookies, scoop a tablespoon of dough and shape it into a bowl, with a deep center (for the filling).
- Fill the center with 1 teaspoon of cream cheese filling, followed by 1/2 teaspoon of blueberry jam.
- Top with 1 teaspoon of dough, seal any openings and roll into a ball. Place cookies on baking sheet, making sure to spread out enough. I fit 5 cookies on each baking sheet. They spread a bit while baking.
- Repeat until you use up all dough. Press a few white chocolate chunks on top of cookie dough balls.
- Bake in preheated oven for 16-18 minutes. Enjoy!
