Description
These thick, bakery-style cookies are loaded with juicy blueberries, bright lemon flavor, and a hidden surprise of creamy cheesecake filling. Soft, rich, and indulgent, they’re the ultimate cookie for fruit and cheesecake lovers alike.
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs, room temperature
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
3 cups (375 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1¼ cups (170 g) blueberries, fresh or frozen
8 oz (226 g) full-fat cream cheese, softened
¼ cup (30 g) powdered sugar
1 tsp vanilla extract
Instructions
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray. Freeze for at least 1 hour, or until firm.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla. Mix until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Gently fold in blueberries, being careful not to overmix or burst them.
- Scoop 2 tbsp of cookie dough, flatten it slightly in your hand, and place a frozen cheesecake filling ball in the center.
- Cover with another spoonful of dough, sealing edges so the filling is enclosed. Repeat with remaining dough and filling.
- Chill filled cookie dough balls in the fridge for 30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place cookies on the sheets, spaced about 2 inches apart.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are just set.
- Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Use raspberries or blackberries instead of blueberries.
- Add white chocolate chips to the dough for extra sweetness.
- Replace lemon juice with lime juice for a citrus twist.
- Add ½ tsp almond extract for a nutty background flavor.
- Use gluten-free flour blend for a gluten-free option.
- Swirl in a bit of blueberry jam along with the fresh blueberries for extra berry flavor.
- Roll dough balls in sugar before baking for a sparkly crust.
- Add a drizzle of lemon glaze after baking for a bakery-style finish.
- Make them smaller and bake for 9–11 minutes for bite-sized cookies.
- Add shredded coconut to the dough for tropical flavor.
- Prep Time: 25 minutes (plus 1 hour chilling for filling)
- Cook Time: 12–15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
