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Maddy Goldberg’s Blueberry Cheesecake Cookies

Cheesecake Cookie

for the brown sugar cookies: 

1 cup butter
1 ½ cup brown sugar
1/2 cup white sugar
3 tsp vanilla
4 tbsp maple syrup
2 eggs
3 cups flour
1/2 tsp baking soda
1 tsp salt

  1. Beat butter, sugars, vanilla, maple syrup and eggs in a bowl. Separately mix dry ingredients, then combine wet and dry. Set in the fridge.

for the cheesecake:

250g cream cheese
1/4 cup white sugar
1/2 tsp vanilla
2 ½ tbsp sour cream (could substitute plain yogurt)
2 ½ tbsp whipping cream (or cream 10% and over)
blueberries, frozen or fresh

  1. Cut cream cheese into small cubes and temper. Mix all ingredients except blueberries on high speed in a mixer until smooth. Set aside in the fridge. 

to form:

  1. Roll a large ball of brown sugar dough, around 1-1 ½ tbsp, and place on a parchment lined baking sheet (leaving a generous amount of space between cookies). Using 2 fingers push on the ball to create an indent into cookies. With a spoon fill the indent with cheesecake, about 1 tsp into each cookie.
  2. Place 3-4 blueberries into the cheesecake of each cookie.
  3. Bake at 350 F for 11-14 min.
  4. Optional: torch cheesecake with brûlée torch if you have.

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