Blueberry Coffee Cake Cookies Recipe
With juicy blueberries, buttery streusel, and sweet cream cheese, these Blueberry Coffee Cake Cookies are delicious! They double as a breakfast or as a dessert, which means you can enjoy them any time of day.
Servings: 30 cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces fresh blueberries divided
For the Cream Cheese Filling:
- 8 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
For the Streusel Topping:
- ½ cup unsalted butter melted
- 1 ¼ cup all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoons powdered sugar
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Spray a regular size cupcake tin with non-stick baking spray. Set it aside.
- For the cookie dough, combine butter and both sugars in a mixing bowl and beat for 2-3 minutes until fully blended. Add in egg yolks, vanilla extract, and almond extract.
- Add flour, baking powder, and kosher salt, Beat until combined. The dough will be crumbly, keep mixing until a dough ball forms (about 1 minute). Set this aside while you make the other layers. (Keep the blueberries aside too).
- For the cream cheese filling, beat cream cheese with powdered sugar and vanilla extract for 3-4 minutes until creamy and smooth. Set this aside.
- Finally, make the streusel topping. Combine the melted butter with flour, brown sugar, cinnamon, and salt. Using a fork, mix until fully blended. Set this aside.
- To assemble the cookies, use a 2 Tablespoon cookie scoop to drop cookie dough into the prepared muffin tin. Use your thumb to gently press the center of the dough (about ¼ inch down). Add about 3-4 fresh blueberries to the top, then add about ¾ Tablespoon of cream cheese filling on top of the berries.
- Add 1 Tablespoon of streusel and add 3-4 blueberries on top of the streusel.
- Bake cookies for 16-18 minutes until lightly browned on the edges. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and move to a wire cooling rack. While warm, sprinkle with powdered sugar and add a pinch of sliced almonds on top.
Notes
- These cookies are based off my old fashioned coffee cake cookie recipe. Worth the effort, these cookies will have everyone begging for the recipe!
- Store cookies in an airtight container in the refrigerator for up to one week.
- Freeze cookies in a freezer safe, airtight container for up to 3 months. Thaw in refrigerator overnight.
Nutrition
Serving: 1cookie
