Blueberry Cheesecake Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Blueberry cheesecake cookies yes just pure perfection!

Ingredients

• 1 Cup Unsalted Brown Butter
• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 2 Large Eggs (Room Temp)
• 2 Tsp Vanilla
• 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Cup Blueberries
• 2 tsp flour( to coat blueberries)

Cheesecake Filling

6 oz Cream Cheese

3 Tbsp Sugar

1/2 Tsp Vanilla

Crumble

5 TBSP Unsalted Butter (softened)

1/2 Cup All Purpose Flour

1/3 Cup Sugar

1/4 Cup Brown Sugar

2 Tsp Cinnamon

Pinch of Salt

Instructions

1. Begin by making your cheesecake filling. The cream cheese must be room temp. In a stand mixer or handheld mixer beat the cream cheese, sugar and vanilla until smooth for about 3 to 5 minutes.
2. On parchment paper drop 1/2 Tablespoon dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
3. Next cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
4. While your butter cools sift your dry ingredients and make your crumble by softening the butter and then adding the flour, sugar, cinnamon and salt and with a hand mixer mix until combined well.
5. Once your brown butter has cooled in a large bowl combine your brown butter and sugars and whisk until combined.
6. Add eggs and vanilla and whisk until combined.
7. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
8. Coat your blueberries with 2 tsp of flour. Add blueberries and gently fold until combined. Do not over mix.
9. Cookies need to be baked right away this dough does not refrigerate well.
10. Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie dough and place a dallop of cheesecake filling in the center. Wrap the cookie dough around the cheesecake filling closing it out. Cover the top of each cookie with crumble and add a couple more blueberries on top. Bake 6 at a time in a large cookie sheet.
11. Bake at 350 degrees for 10 minutes until golden brown on the bottom.
12. When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
13. When you fix the shape of your cookies if you choose to its totally optional add more crumble to the top! .

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your blueberries are dry before coating them with flour and adding them to the cookie dough.
3. Share your pics with me on social media! #sweetmelibakery