Soft-Baked Blueberry Cheesecake Cookies
Ingredients
For the Cream Cheese Filling
¾ cup (6 ounces) cream cheese, softened to room temperature
⅓ cup powdered sugar, sifted
For the Blueberry Cookie Dough
1 cup (2 sticks) unsalted butter, softened to room temperature
¾ cup granulated sugar
¼ cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1½ teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2⅓ cups plus 3 tablespoons all-purpose flour
¾ cup small fresh or frozen blueberries
Instructions
Make and Freeze the Filling: In a small bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until the mixture is completely smooth and lump-free. Line a small plate with parchment paper. Scoop out 20 heaping teaspoons of the cream cheese mixture and place them onto the prepared plate. Place the plate in the freezer for about 1 hour, or until the filling portions are almost solid. This step is crucial for easy assembly.
Preheat and Prepare: When the filling is nearly frozen, position an oven rack in the center and preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set them aside.
Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for 2 to 3 minutes, until the mixture is light, pale, and fluffy.
Add Wet Ingredients: Add the room-temperature egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed until everything is well combined and the mixture is smooth, scraping down the sides of the bowl as needed.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are evenly distributed.
Mix Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and the flour disappears. Be careful not to overmix the dough. Gently fold in the blueberries with a spatula, being careful not to crush them. If using frozen blueberries, do not thaw them first.
Assemble the Cookies: Scoop the cookie dough into 2-tablespoon-sized portions and roll them into balls. Place a dough ball on the prepared baking sheet and flatten it slightly. Remove the frozen cream cheese filling from the freezer and place one portion on top of the flattened dough. Gently wrap the dough around the filling, sealing it completely so no filling is visible. Roll it back into a smooth ball. Repeat with the remaining dough and filling, placing the filled cookies about 2 inches apart on the baking sheets. Place any cookie sheet not currently being baked in the refrigerator while the other bakes.
Bake: Bake the cookies one sheet at a time for 8 to 10 minutes. The edges should be just set and lightly golden, while the centers will still look soft. Do not overbake. While one sheet is baking, keep the other sheet in the refrigerator to prevent the dough from becoming too warm.
Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes. They will be very soft at first. Then, transfer them to a wire rack to cool completely. The cookies are best enjoyed fresh but can be stored as noted below.
