Lemon Blueberry Cheesecake Cookies
Delightful cookies featuring a creamy cheesecake center, bright lemon flavor, and juicy blueberries.
Ingredients
For the Cookies
- 1 cup butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup blueberries (fresh or frozen) Do not thaw if using frozen.
For the Cheesecake Filling
- 1 package (8 oz) cream cheese, softened Ensure it's at room temperature.
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one by one, mixing well after each addition, followed by the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
- Scoop tablespoon-sized amounts of cookie dough, flatten slightly, and place a dollop of cheesecake filling in the center. Encapsulate the filling with the dough.
Baking
- Place the cookies on the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for about 5 minutes before transferring to wire racks.
Notes
For best results, use room temperature ingredients. If the dough is too soft, chill for 30 minutes. You can also try different berries or add nuts for variations.