Description
Experience dessert heaven with these Blueberry Cheesecake Stuffed Cookies! Enjoy the perfect blend of a soft, chewy cookie and a creamy, tangy blueberry cheesecake filling.
Ingredients
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Full-Fat Cream Cheese
- Powdered Sugar (Confectioners' Sugar)
- Vanilla Extract
- Lemon Zest (Optional but Recommended)
- Fresh Blueberries
- Blueberry Compote (Optional Alternative)
- Graham Cracker Crumbs (Optional)
- White Chocolate Chips (Optional)
Instructions
- Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the powdered sugar, vanilla extract, and optional lemon zest. Beat on low speed until combined, then increase to medium and beat until the mixture is light, fluffy, and smooth, about 1-2 minutes. Avoid overmixing.
- Using a small cookie scoop or a teaspoon, scoop out about 1-teaspoon sized portions of the cheesecake mixture. Roll each portion into a small, tight ball. Aim for about 20-24 balls.
- Arrange the cheesecake balls on a plate or small baking sheet lined with parchment paper. Place them in the freezer for at least 30-45 minutes, or until firm.
- Step 2: Prepare the Cookie Dough
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain. If adding optional white chocolate chips or graham cracker crumbs to the dough, fold them in now.
- Cover the cookie dough and refrigerate for at least 30 minutes.
- Step 3: Assemble the Cookies
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Remove the chilled cheesecake balls from the freezer and the cookie dough from the refrigerator.
- Take about a 1.5 to 2-tablespoon portion of cookie dough. Flatten it into a disc in the palm of your hand, making sure the edges are slightly thinner than the center.
- Place one frozen cheesecake ball in the center of the flattened cookie dough. If using fresh blueberries, gently press 2-3 blueberries around the cheesecake ball.
- Carefully bring the edges of the cookie dough up and around the cheesecake filling, completely enclosing it. Pinch the seams together firmly to seal. Roll the stuffed dough into a smooth ball.
- Place the assembled cookie balls on the prepared baking sheets, leaving about 2 inches between them.
- Step 4: Bake the Cookies
- Bake for 10-14 minutes, or until the edges are lightly golden and the centers appear set. The cookies will look slightly puffed.
- Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes.
- Carefully transfer the cooled cookies to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Chill the cheesecake balls and cookie dough properly to prevent leaks. Ensure a tight seal around the filling to avoid blowouts during baking.