Description
Soft and fluffy cookies with a creamy cheesecake center, bursting with bright lemon and juicy blueberries.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened (Creams easily for tender cookies.)
- 1 cup brown sugar (Keeps cookies soft.)
- 1/2 cup granulated sugar (Helps the edges set.)
- 1 large egg (Binds and structures the dough.)
- 2 cups all-purpose flour (Spoon and level to avoid dense cookies.)
- 1 teaspoon baking powder (Provides lift.)
- 1/2 teaspoon salt (Enhances flavors.)
- 1 tablespoon lemon zest (For bright lemon flavor.)
- 2 tablespoons lemon juice (Add brightness.)
- 1 cup blueberries (Fresh or frozen, but do not thaw frozen ones.)
For the Cheesecake Filling
- 4 ounces cream cheese, softened (Full fat preferred for best texture.)
- 3 tablespoons powdered sugar (For sweetness.)
- 1 teaspoon lemon zest (Optional but enhances flavor.)
- 1 teaspoon vanilla extract (Optional for added depth.)
Instructions
Preparation
- Cream butter and sugars together until fluffy, about 1-2 minutes.
- Mix in egg, lemon zest, and lemon juice.
- Add flour, baking powder, and salt, mixing just until combined.
- Gently fold in blueberries.
- Chill dough for 30 minutes if kitchen is warm.
- Prepare the cheesecake filling by mixing cream cheese, powdered sugar, lemon zest, and vanilla until smooth. Scoop into small mounds and freeze for 30-45 minutes.
Assembly
- Take a 2-tablespoon scoop of dough and flatten in your palm.
- Place a frozen cheesecake filling in the center, add more dough on top, and pinch seams to seal.
- Roll gently into a ball.
- Bake at 350°F for 10-12 minutes until edges set, but centers remain slightly soft.
- Cool on the pan for 10 minutes before transferring to a rack.
Notes
To store, keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Warm them gently to enjoy the creamy center.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American, Baking