Description
Lemon blueberry cheesecake cookies are soft, chewy cookies filled with blueberries and a creamy cheesecake center, flavored with lemon.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 cup cream cheese, softened
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the blueberries.
- In a separate bowl, mix cream cheese, lemon juice, and lemon zest until smooth.
- Drop a tablespoon of cookie dough onto a baking sheet, add a dollop of the cheesecake mixture, then cover with another tablespoon of cookie dough.
- Bake for 12-15 minutes until edges are golden.
- Let cool on a wire rack before serving.
Notes
- Use fresh blueberries for the best flavor.
- Chill the cookie dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon blueberry cheesecake cookies