Cheesecake & Blueberry Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup butter that’s been left out to soften
02 -
1/2 cup white sugar
03 -
1/4 cup packed light brown sugar
04 -
1 large egg
05 -
1 teaspoon pure vanilla extract
06 -
1 1/4 cups of plain all-purpose flour
07 -
1/2 teaspoon of baking soda
08 -
A small pinch of salt, about 1/4 teaspoon
→ Cheesecake Filling
09 -
4 ounces of cream cheese, softened
10 -
1/4 cup white sugar
11 -
1/2 teaspoon pure vanilla extract
→ Blueberry Swirl
12 -
1/2 cup of fresh or frozen blueberries
13 -
2 tablespoons of white sugar
14 -
1 teaspoon cornstarch
15 -
1 tablespoon water
# Instructions:
01 -
In a small pot, mix together the blueberries, sugar, cornstarch, and water. Cook on medium heat until it thickens, about 5 minutes. Lightly mash the berries and let them cool down.
02 -
Use a mixer to whip the cream cheese, sugar, and vanilla extract until the texture is smooth and creamy.
03 -
Blend the softened butter with the sugars until creamy, then mix in the egg and vanilla. In another bowl, mix together the dry ingredients. Slowly add the dry ingredients into the wet mixture until it forms a soft dough.
04 -
Scoop out about 2 tablespoons of dough and make a little pocket in the center. Fill the pocket with cheesecake mix and a swirl of blueberry topping. Lightly swirl them together.
05 -
Pop them in the oven at 350°F for 12–15 minutes, until the edges are slightly firm. Let them cool on the tray for 5 minutes, then transfer them to a cooling rack.
# Notes:
01 -
You can swap out blueberries for strawberry or raspberry preserves if you’d like.
02 -
Keep them in the fridge for up to 5 days.
03 -
These taste better if you let them warm up to room temperature before eating.