Blueberry Cheesecake Cookies

Description:

These Blueberry Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the sweetness of blueberries, all wrapped up in a soft, chewy cookie. Perfect for tea time, dessert tables, or a sweet snack, these cookies are a delightful twist on classic cheesecake.

Origin:

Inspired by the popularity of cheesecake and fruit-filled desserts, these cookies bring the flavors of a beloved dessert into a portable, handheld treat.

Ingredients:

For the Cookies:

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Blueberry Filling:

• 1/2 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

Optional Additions:

• White chocolate chips for added sweetness
• Lemon zest for a citrusy touch

Instructions:

Prepare the Blueberry Filling:

1. In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst. Remove from heat and let cool completely.

Make the Cookie Dough:

3. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
4. In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy.
5. Add the egg and vanilla extract, mixing until fully incorporated.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Assemble the Cookies:

7. Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Add a small spoonful of the cooled blueberry filling in the center.
8. Top with another tablespoon of dough, sealing the edges to enclose the filling. Gently shape into a ball and place on the prepared baking sheet.
9. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

Bake:

10. Bake for 12–14 minutes, or until the edges are lightly golden. The centers will remain slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success:

• Chill the blueberry filling before assembling the cookies to prevent it from spreading too much.
• For best results, use room-temperature butter and cream cheese.
• If the dough is too sticky to work with, chill it in the refrigerator for 20–30 minutes.

Recommendations:

• Pair these cookies with a glass of milk or a cup of tea for a delightful treat.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition (per cookie, approximate for 18 cookies):

• Calories: ~120
• Protein: 2g
• Fat: 5g
• Carbohydrates: 18g
• Sugar: 10g
• Fiber: 1g
• Sodium: 80mg

Enjoy the perfect balance of fruity sweetness and creamy richness with these irresistible Blueberry Cheesecake Cookies!