Soft Cheesecake Cookies (Printable Version)
# What You'll Need:
→ Cookie Layer
01 -
1 large egg
02 -
1/4 teaspoon salt
03 -
1/2 cup softened unsalted butter
04 -
1 1/4 cups all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
1/2 cup regular sugar
07 -
1/4 cup light brown sugar, packed
08 -
1/2 teaspoon baking soda
→ Creamy Filling
09 -
1/2 teaspoon vanilla extract
10 -
4 oz softened cream cheese
11 -
1/4 cup regular sugar
→ Berry Topping
12 -
2 tablespoons sugar
13 -
1/2 cup blueberries (fresh or frozen)
14 -
1 tablespoon water
15 -
1 teaspoon cornstarch
# Preparation Steps:
01 -
Combine blueberries, sugar, water, and cornstarch in a pan on medium heat. Stir and let thicken for 5 minutes. Mash lightly and set aside to cool.
02 -
Mix cream cheese, sugar, and vanilla until creamy and smooth.
03 -
Blend butter with both sugars until fluffy. Add the egg and vanilla. In another bowl, stir together salt, flour, and baking soda, then combine with wet mix until you get a soft dough.
04 -
Scoop out 2-tablespoon portions of dough and form indentations. Fill each one with cheesecake filling and swirl in the berry mix. Gently marble together.
05 -
Bake at 350°F for 12 to 15 minutes. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
# Additional Tips:
01 -
You can swap blueberries for raspberry or strawberry jam.
02 -
Keep in the fridge for up to 5 days.
03 -
Bring to room temperature before serving.