Serves 1
Directions
- 1Combine blueberries and sugar in a saucepan.
- 2Cook over medium heat until the blueberries break down and the mixture thickens into a jam-like consistency.
- 3Remove from heat and transfer the blueberry mixture to a bowl to cool.
- 4In a separate bowl, combine cream cheese, sugar, and vanilla extract.
- 5Beat until smooth and creamy.
- 6Scoop small portions of the cream cheese mixture onto a baking sheet lined with parchment paper and freeze.
- 7In a large bowl, combine sugar and lemon zest.
- 8Rub the lemon zest into the sugar to release the oils.
- 9Add softened butter to the lemon sugar mixture.
- 10Cream together until light and fluffy.
- 11Add an egg and vanilla extract to the creamed mixture.
- 12Mix until well combined.
- 13Gradually add flour and baking soda to the wet ingredients.
- 14Mix until a soft dough forms.
- 15Add the cooled blueberry jam to the cookie dough.
- 16Gently fold the blueberry jam into the dough until just combined, creating a marbled effect.
- 17Using a cookie scoop, take a portion of the blueberry cookie dough.
- 18Flatten it slightly in your hand.
- 19Place a frozen cream cheese filling in the center.
- 20Enclose the filling completely with the cookie dough, forming a ball.
- 21Roll the stuffed cookie dough ball in sugar to coat.
- 22Place the coated cookie balls on a baking sheet lined with parchment paper.
- 23Bake until golden brown and set.
Ingredients
- 1 cup blueberries
- 0.25 cup sugar
- 8 ounces cream cheese
- 0.5 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 tablespoon lemon zest
- 1 stick butter
- 1 egg
- 1 teaspoon vanilla extract
- 2.5 cups flour
- 1 teaspoon baking soda
Equipment
saucepanwooden spoonbowlmixercookie scoopbaking sheetparchment paper
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