Description
Delicious cookies combining the flavors of cheesecake and blueberry filling, perfect for dessert or a sweet snack.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 cups (150g) finely crushed graham crackers (Plus extra for final dusting)
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) kosher salt
- 1/2 cup (113g) unsalted butter (Softened to room temperature)
- 3/4 cup (150g) brown sugar (Packed)
- 1/4 cup (50g) granulated sugar
- 1 large (50g) egg (Room temperature)
- 1 tsp (5ml) pure vanilla extract
- 1 cup (150g) blueberries (Fresh or frozen)
- 2 tbsp (25g) granulated sugar
- 1 tsp (3g) cornstarch
- 1 tbsp (15ml) lemon juice
- 4 oz (113g) cream cheese (Block-style, softened)
- 1/4 cup (50g) unsalted butter (Softened)
- 1 1/2 cups (180g) powdered sugar (Sifted)
- 1/2 tsp (2ml) pure vanilla extract
Instructions
- Prepare the Blueberry Filling: Combine the blueberries, 2 tablespoons granulated sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook until thickened, then set aside to cool.
- Make the Graham Cookie Base: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Assemble the Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a portion of the graham cookie dough, flatten, and place a small spoonful of blueberry filling in the center. Encase the filling with the dough, rolling it into a ball.
- Whip the Frosting: Beat together the softened cream cheese and unsalted butter until smooth. Gradually incorporate the sifted powdered sugar and vanilla extract, beating until fluffy.
- Bake the Cookies: Bake assembled cookies for 12-14 minutes, until lightly golden. Cool completely before frosting generously with cream cheese frosting and dusting with extra crushed graham crackers.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Thaw before enjoying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg