Cookies, Coffee and Chaos

Y’all…. this recipe is so so good. One I will definitely be tweaking for my own flare in the future. This cookie has such a creamy cream cheese center with bursts of lemon flavoring and the blueberries that tie in, with also a lemon glaze.

It makes 6 large cookies, which is what I did, or 12 smaller cookies. I made these so big they resembled small cakes. The batter itself has an almost tea cake flavor and it was so light and airy. Ugh, the perfect combo. I can’t wait for y’all to try them!!!

I did double this recipe and added twice the amount of cheesecake filling. Well worth it.

Ingredients

Cheesecake Filling:

Lemon Glaze

Directions

Preheat oven to 400* and get your baking sheets ready with either parchment paper or silicone baking mats.

Make the cheesecake filling first: beat ingredients in a bowl until smooth with a hand mixer. Place in the fridge to chill before filling each cookie. Or, to make it easier to work with, drop by 2 tsp sized scoops onto a wax paper lined baking tray and transfer to the freezer to chill, while you make the cookie dough. (4 oz cream cheese, softened, 1/3 cup powdered sugar, 1 tsp vanilla, pinch of salt)

Whisk together the dry ingredients in a large bowl. (1 + 1/2 cups AP flour, 3/4 cup cake flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt)

Using a stand mixer, with the paddle attachment, cream together the butter and sugar. Then add in the egg, egg yolk, lemon juice, lemon zest and vanilla extract. (1 stick of unsalted, cold, cubed butter, 3/4 cup granulated sugar, 1 large egg, 1 large egg yolk, 2 Tbs fresh lemon juice, 1 + 1/2 Tbs lemon zest, 1 tsp vanilla)

Gradually add in the dry ingredients. Turn off the machine to gently fold in blueberries. (1 cup fresh blueberries)

Portion the cookie dough into 6 large or 12 small cookies. Use lightly floured hands if needed, the dough will be sticky.

Flatten each dough ball al little and place 2 tsp cream cheese in center. Form the dough back into a ball around the cream cheese, sealing it in the center. Place on prepared baking sheet.

Bake 10-13 minutes, let cool on the baking sheet for 10-15 minutes before transferring to your wire rack.

Once cooled, make the glaze by mixing the lemon juice and powdered sugar together. Drizzle over cookies. (1 + 1/4 cup powdered sugar, 3 Tbs lemon juice)