Molten Blueberry Cheesecake Cookies

Ingredients:

For the Cookie Dough:

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup cream cheese, softened

For the Blueberry Filling:

1/2 cup fresh blueberries (or frozen, thawed)
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch (optional, for thicker filling)

For the Cheesecake Center:

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract

Instructions:

Prepare the Blueberry Filling:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries start to break down and become juicy, about 5-7 minutes.
- If you prefer a thicker filling, mix cornstarch with a little water and stir it into the mixture, then cook for an additional 2-3 minutes. Let the filling cool completely.
Prepare the Cheesecake Center:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract and continue mixing until well combined.
- Add the softened cream cheese and beat until smooth.
- Gradually add the dry ingredients and mix until just combined.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out a tablespoon of cookie dough and flatten it into a disc shape.
- Place a small spoonful of the cheesecake mixture in the center of the disc.
- Add a small spoonful of the cooled blueberry filling on top of the cheesecake.
- Carefully fold the edges of the dough over the filling to form a ball, making sure the filling is enclosed.
Bake:
- Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are lightly golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve:
- Enjoy these warm, molten blueberry cheesecake cookies that offer a burst of creamy cheesecake and blueberry filling with every bite!

Tips:

Blueberry Alternatives: You can use other berries such as raspberries, blackberries, or even strawberries if desired.
Freezing the Dough: If you want to prepare the dough ahead of time, you can scoop it into balls and freeze them. When ready to bake, just add an extra minute or two to the baking time.
Cheesecake Filling Variations: Add a bit of lemon zest or a dash of cinnamon to the cheesecake filling for extra flavor.
Toppings: Drizzle some blueberry syrup or a little powdered sugar on top for an extra sweet touch.