Description
These Blueberry Cheesecake Cookies offer the perfect combination of soft, chewy cookie dough, a creamy cheesecake filling, and a fresh blueberry topping. Each bite is a delightful mix of sweetness and tang, making them an irresistible treat for any occasion. Whether for a special event or a casual snack, these cookies will impress your guests!
Ingredients
- For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional)
Instructions
- For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional)
Notes
- Fruit Options: Swap blueberries for raspberries, strawberries, or blackberries.
- Dough Chilling: Chill dough for 30 minutes before baking for thicker cookies.
- Storage: Store in an airtight container for up to 3 days, or freeze for up to 2 months.
