Blueberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1 large egg
02 -
1/4 teaspoon salt
03 -
1/2 cup unsalted butter, at room temperature
04 -
1/4 cup packed brown sugar
05 -
1/2 cup white sugar
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups plain flour
08 -
1/2 teaspoon baking soda
→ Cheesecake Layer
09 -
1/2 teaspoon vanilla extract
10 -
4 ounces cream cheese, softened
11 -
1/4 cup white sugar
→ Berry Swirl
12 -
1 tablespoon water
13 -
1 teaspoon cornstarch
14 -
2 tablespoons white sugar
15 -
1/2 cup fresh or frozen blueberries
# Instructions:
01 -
In a saucepan, heat blueberries, sugar, water, and cornstarch over medium. Stir until slightly thick, roughly 5 minutes. Gently mash and let it cool.
02 -
Whip the cream cheese together with sugar and vanilla until smooth and creamy.
03 -
Blend together softened butter and both sugars. Crack in the egg and add vanilla. In another bowl, stir the dry ingredients, then mix them with the wet until a soft dough forms.
04 -
Take 2-tablespoon chunks of dough and press into shapes with a hollow center. Spoon in cheesecake mix and berry swirl. Swirl lightly with a toothpick.
05 -
Pop them into a 350°F oven for 12–15 minutes, just until the edges look firm. Let them rest on the tray for 5 minutes before moving to a rack to cool completely.
# Notes:
01 -
You can swap in strawberry or raspberry jam for the berry swirl.
02 -
Keep them chilled in the fridge for as long as 5 days.
03 -
Let them sit out a bit for the best flavor before serving.