1. Prep the Blueberries
In a small bowl, gently toss blueberries with lemon juice and sugar. Set aside.
2. Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
Chill in the fridge while you make the cookie dough.
3. Make the Cookie Dough
Cream butter + sugars until fluffy.
Mix in eggs and vanilla.
Gradually add flour, baking soda, and salt until just combined.
4. Assemble the Cookies
Scoop 1 tbsp cookie dough, flatten slightly, and place ½ tsp cheesecake filling + a few blueberries in the center.
Top with another 1 tbsp dough, sealing the edges.
Press a few extra blueberries on top for a pretty finish.
5. Bake to Perfection
Bake at 350°F (175°C) for 10-12 minutes (edges should be golden, centers soft).
Cool on the pan for 5 mins, then transfer to a rack.
6. Drizzle & Serve!
Whisk the glaze ingredients and drizzle over cooled cookies.
Pro Tips for the Best Cookies
🔹 Use cold cream cheese filling – Easier to handle when chilled.
🔹 Prevent blue streaks – Gently fold berries into dough (don’t overmix).
🔹 Gooey centers? Underbake slightly—they firm up as they cool.
🔹 Extra tang? Add lemon zest to the dough or glaze.
Serving Ideas
🍦 Cookie sundae – Serve warm with vanilla ice cream.
☕ Tea time elegance – Pair with Earl Grey or chamomile.
🎁 Gift them – Package in a pretty box with parchment paper.
Storage Tips
❄️ Fridge: Keeps for 3 days (glaze may soften).
⏳ Freeze: Unbaked dough balls last 2 months (bake from frozen +1 min).
