Cheesecake Stuffed Blueberry Swirl Cookies
These stuffed cookies are a yummy mashup of creamy cheesecake and
fruity blueberry pie filling all in one irresistible cookie!
Ingredients
Cookies :
- 2 1/2 cups (625 mL) all-purpose flour
- 1/2 tsp. (2 mL) baking powder
- 1/2 tsp. (2 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) packed brown sugar
- 2 eggs
- 1 tsp. (5 mL) vanilla extract
- 1/2 cup (125 mL) E.D.SMITH® Blueberry Pie Filling
Blueberry Cheesecake Filling :
- 8 oz. (250 g) brick-style plain cream cheese, softened
- 2/3 cup (150 mL) E.D.SMITH® Blueberry Pie Filling
Directions
Cookies:
- In medium bowl, whisk together flour, baking powder, baking soda and salt.
- In large bowl, using electric mixer, beat together butter, brown sugar, and granulated sugar until light and fluffy. One at a time, beat in eggs until incorporated. Beat in vanilla.
- Transfer flour mixture to eggs mixture and beat on low speed just until incorporated. Add 1/2 cup (125 mL) blueberry pie filling in dollops on top of batter. Fold gently to swirl pie filling into cookie dough. Refrigerate for at least 1 hour or until dough is firm and well chilled.
Filling:
- In medium bowl, using electric mixer with clean beaters, beat cream cheese until light and fluffy. Add 2/3 cup (150 mL) blueberry pie filling in dollops on top of whipped cream cheese; fold gently to swirl filling into cream cheese.
- Scoop cream cheese mixture into twenty 1-tbsp (15 mL) balls and arrange on parchment-lined tray. Freeze until firm, about 1 hour.
- Preheat oven to 350°F (180°C).
- Scoop cookie dough into 40 portions (each about 3 tbsp/45 mL) and roll each into a ball.
- Flatten 2 balls of dough to about 1/4-inch (0.5 mm) thickness each. Sandwich 1 frozen ball of filling between 2 cookie disks. Pinch edges of cookie dough together to seal and enclose filling. Transfer stuffed cookies to parchment-lined baking sheet. Repeat to make 20 stuffed cookies in total, spacing evenly apart on 2 baking sheets. Freeze for 15 minutes before baking.
- Bake for 12 to 14 minutes or until edges are lightly golden and tops of cookies are set. Let cookies cool completely on pan on wire rack.
Tips
- Accent Blueberry Cheesecake Filling with 2 tsp (10 mL) lemon
zest if desired.
