Soft, buttery cookies meet tangy blueberry jam in every bite, these Blueberry Cheesecake Cookies are the perfect mix of sweet and creamy. Get ready for a treat that’s bound to impress your taste buds!
This Blueberry Cheesecake Cookies recipe is the ultimate festive treat! Perfect for family gatherings and impressing guests during the holiday season!
If you love this cookie recipe then you must try my other delicious cookie recipes! Check these out on my site: Matcha Cookies, Cinnamon Toast Crunch Cookies, & Espresso Chocolate Cookies!
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Ingredients
- Melted Unsalted Butter
- Granulated Sugar
- Brown Sugar Packed
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Fresh Blueberries
- White Granulated Sugar
- Lemon Juice
See recipe card for quantities.
Instructions
Mix together the wet ingredients!
Add dry ingredients & chill the dough!
Make jam & bake cookies!
Put it altogether & enjoy!
- Brown the Butter: In a skillet over medium heat, melt the butter, stirring as it foams, turns amber, and brown solids form at the bottom. Once golden and fragrant, remove from heat. Transfer to a bowl and cool for 20 minutes. Tip: Butter should be room temperature; if still warm, chill in the freezer for 10 minutes to prevent excess cookie spreading.
- Combine Dry Ingredients: In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Stir until smooth, then mix in eggs and vanilla.
- Bring Together: Gradually fold dry ingredients into the wet mixture until just combined.
- Chill Dough: Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Make Blueberry Jam: While dough chills, combine blueberries, sugar, and lemon juice in a saucepan. Cook on medium, stirring, until thickened, about 30 minutes. Set aside.
- Shape and Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 3 oz balls of dough, placing them 2 inches apart. Bake for 12 minutes, until edges are golden and centers soft.
- Assembly: Let the cookies rest just for a minute or two then gently press the center of each with a small glass or shot glass to create a well for the blueberry jam. Spoon the prepared blueberry jam into each well, filling to the top. Serve and enjoy this irresistibly delicious treat!
Substitutions for Blueberry Cheesecake Cookies
- Melted Unsalted Butter: Substitute with melted margarine for a vegan option.
- Granulated Sugar: Use cane sugar, coconut sugar, or a 1:1 sugar substitute like erythritol for a low-calorie option.
- Brown Sugar (Packed): Substitute with coconut sugar, or mix granulated sugar with a little molasses.
- Large Eggs: Replace with ¼ cup unsweetened applesauce per egg, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg).
- Vanilla Extract: Use almond extract (start with half the amount), maple syrup, or vanilla bean paste.
- All-Purpose Flour: Swap with a 1:1 gluten-free baking flour.
- Fresh Blueberries: Substitute with frozen blueberries (do not thaw).
- Lemon Juice: Replace with lime juice, apple cider vinegar, or white vinegar (use half the amount for vinegar).
Equipment
- Baking Sheet
- Small Saucier Pan
- 2 Large Bowls
- Measuring Cups & Spoons
- Air Fryer or Oven
How to Store
- At Room Temperature: Place cookies in an airtight container and store at room temperature for up to 3 days. Avoid stacking them to preserve the blueberry jam filling.
- Refrigerating: For longer freshness, store cookies in a single layer in an airtight container in the refrigerator for up to 1 week.
- Freezing: Place cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper. Store for up to 2 months.
3 Top Tips for Success
- Brown Butter Carefully: Watch closely when browning the butter; it can go from golden to burnt quickly. Golden brown with a nutty aroma is key to bringing out a rich flavor.
- Chill the Dough: Don’t skip the chilling step! Chilling helps prevent cookies from spreading too much in the oven, keeping them soft and chewy with a perfect center for the blueberry jam.
- Create a Deep Center Well: Press down firmly to create a well deep enough for the jam, which will help it stay in place and give a balanced jam-to-cookie ratio in each bite.
FAQs
Can I use frozen blueberries?
Yes! Use them straight from the freezer without thawing to prevent excess moisture.
Why did my cookies spread too much?
The dough may not have been chilled enough, or the butter was too warm. Ensure both steps are followed.
How do I store leftover cookies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Related
Looking for other dessert recipes like this? Try these:
Blueberry Cheesecake Cookie Recipe (Easy & Delicious)
Soft, chewy cookies with a tangy blueberry jam center—these Blueberry Cheesecake Cookies are a must try for any occasion!
Ingredients
Equipment
Method
Brown the Butter:
- In a skillet over medium heat, melt the butter, stirring as it foams, turns amber, and brown solids form at the bottom. Once golden and fragrant, remove from heat. Transfer to a bowl and cool for 20 minutes.
- **Tip: Butter should be room temperature; if still warm, chill in the freezer for 10 minutes to prevent excess cookie spreading.
Combine Dry Ingredients:
- In a bowl, sift together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients:
- In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Stir until smooth, then mix in eggs and vanilla.
Bring Together:
- Gradually fold dry ingredients into the wet mixture until just combined.
Chill Dough:
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Make Blueberry Jam:
- While dough chills, combine blueberries, sugar, and lemon juice in a saucepan. Cook on medium, stirring, until thickened, about 30 minutes. Set aside.
Shape and Bake:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 3 oz balls of dough, placing them 2 inches apart. Bake for 12 minutes, until edges are golden and centers soft.
Assembly:
- Let the cookies rest just for a minute or two then gently press the center of each with a small glass or shot glass to create a well for the blueberry jam. Spoon the prepared blueberry jam into each well, filling to the top. Serve and enjoy this irresistibly delicious treat!
Tried this recipe?Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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