You’d think with a blog called Peanut Butter and Bacon, I would have posted a peanut butter or bacon recipe by now. Yeah, I’ll work on that… In the mean time though, I’ve got more cookies! Lemon Blueberry Cheesecake Cookies to be exact.
These little cookies are very good. The texture of it almost reminds you of a muffin. So you should probably totally eat these for breakfast, right? Sounds like a good plan to me. I made them exactly how the recipe is posted, but next time I might just skip the cream cheese in the middle. It was good with, but would be just as good without I think.
I found this recipe on the blog Hot Pink Polka Dot. I just love her pictures, she’s a great photographer! Me on the other hand? I’ve got a ways to go! Either way, these are GOOD.
Lemon Blueberry Cheesecake Cookies
Makes about 3 dozen cookies.
Source: Hot Pink Polka Dot.
1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.
In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 – 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!