Blueberry Cream Cheese Filled Cookies (Print-Friendly Version)
These cookies enclose a small cream-cheese center and a spoonful of cooked blueberry filling. Cool the berry mixture before shaping, and leave enough dough around each filling to seal it. A test tray helps establish the best filling amount for the dough portions.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup light brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
→ Cheesecake Filling
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
→ Blueberry Swirl
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1 cup fresh or frozen blueberries
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1/4 cup granulated sugar
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1 teaspoon cornstarch
# How to Make It:
01 -
Combine blueberries with their quarter cup of sugar and cornstarch in a saucepan.
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Cook while stirring until bubbling and thickened, then cool fully. Beat cream cheese, powdered sugar and its vanilla until smooth.
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In another bowl cream butter with the remaining granulated and brown sugars. Beat in eggs and the dough vanilla.
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Whisk flour, baking powder, baking soda and salt, then mix into the dough just until combined. Heat the oven to 350°F and line baking sheets.
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Flatten an approximately one-and-one-half-tablespoon dough portion and add a small teaspoon of cheese filling with a little berry mixture. Enclose and seal, reducing filling if the dough cannot cover it.
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Space cookies two inches apart. Bake a small first tray for about twelve to fifteen minutes, continuing until the surrounding dough is baked and edges are set.
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Cool briefly on the tray and transfer carefully to a rack. Refrigerate promptly once cooled, within two hours after baking.
# Extra Suggestions:
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Sugar and cornstarch thicken the released berry juice so it can be enclosed.
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Start with roughly a teaspoon of cream-cheese mixture and only a small smear of berries inside each dough portion.
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Flatten each portion while keeping the center substantial, place filling away from edges and bring the edges together. Prepare and cool the blueberry mixture before making the cookie dough so the filling does not soften the butter during shaping. Keep its quarter cup of granulated sugar separate from the cup in the dough; the cream cheese uses powdered sugar. The two vanilla portions also belong in different bowls. Flatten a dough portion with a slightly thicker center, add only enough filling to leave a clean border, then bring the edges together and pinch the seam shut. If the filling reaches the seam, use less on the next cookie rather than stretching the dough paper-thin. Chill dough that becomes sticky while working and keep unused cheese filling refrigerated. Use the first small tray to check the dough around the center is baked; a browned edge alone does not confirm a thick filled cookie is ready.