Cheesecake Stuffed Blueberry Cookies

Who says you can't have a cookie for breakfast?! This little babies have vitamins and calcium and grain... (blueberries, cream cheese, flour - ok fine, it's a stretch, just let me have my moment. HAHA!). I mean, look, I'd eat it for breakfast! Whenever you choose to eat these, here's what you'll need to make about 20 cookies:

Photo byVera

Ingredients:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 egg
• 1 egg yolk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/3 cup + 3 tbsp all purpose flour
• 3/4 cup small blueberries (plus a few more for topping)
• 1/2 cup white chocolate chunks or chips (optional)

Cream Cheese Filling

• 3/4 cup (6 oz) cream cheese
• 1/4 cup powdered sugar

Start by preparing the cheesecake filling. In a bowl, mix the softened cream cheese with powdered sugar until smooth. Scoop out 20 heaping teaspoons of this mixture and place them on a parchment-lined plate. Freeze for about an hour, or until the filling is firm.

Once the cheesecake filling is frozen, line two baking sheets with parchment paper and set them aside.

In a large bowl, use a hand mixer to beat the butter, white sugar, and light brown sugar together until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until well combined.

In another bowl, whisk together the dry ingredients, then add them to the butter mixture. Mix until just combined, being careful not to overmix. Gently fold in the fresh blueberries.

Scoop out 2-tablespoon-sized portions of cookie dough and place them on the prepared baking sheets. Take the frozen cheesecake filling out of the freezer and place one piece on top of each cookie dough ball. Use your fingers to enclose the cheesecake filling completely with the dough. Once one tray is ready, refrigerate it while you prepare the second tray. Meanwhile, preheat your oven to 350°F.

Bake the cookies one sheet at a time for 8-10 minutes, or until the edges are lightly golden. While one tray is baking, keep the other tray in the refrigerator to prevent the dough from warming up. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then enjoy!