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

8 ounces cream cheese, softened to room temperature

½ cup powdered sugar

½ teaspoon pure vanilla extract

½ cup unsalted butter, melted

1 ¼ cups 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

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Preheat the oven to 350°F (175°C). Spray a regular-size cupcake tin with non-stick baking spray and set it aside.
Make the cookie dough: In a mixing bowl, beat softened butter with granulated sugar and brown sugar for 2-3 minutes until fully blended. Add egg yolks, vanilla extract, and almond extract. Mix until combined. Add flour, baking powder, and salt. Beat until the dough starts to form, about 1 minute. Set aside while preparing other layers, keeping blueberries aside.
Make the cream cheese filling: Beat cream cheese with powdered sugar and vanilla extract for 3-4 minutes until smooth. Set aside.
Make the streusel topping: Combine melted butter, flour, brown sugar, cinnamon, and salt. Mix until fully blended. Set aside.
Assemble the cookies: Use a 2-tablespoon cookie scoop to drop dough into the prepared muffin tin. Press the center of each dough ball with your thumb, creating a ¼ inch indentation. Add 3-4 blueberries on top of dough, then spoon ¾ tablespoon of cream cheese filling over the blueberries. Sprinkle 1 tablespoon of streusel topping over the cream cheese filling and add 3-4 more blueberries.
Bake the cookies for 16-18 minutes until edges are lightly browned. Let them cool for 10 minutes in the pan before transferring to a wire rack.
Finish the cookies: While still warm, sprinkle with powdered sugar and top with a pinch of sliced almonds for extra flavor.

Frozen blueberries can be used, but thaw and drain them to avoid excess moisture.

For a nut-free version, omit sliced almonds or substitute with mini chocolate chips or granola.

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

To prevent sticking, use non-stick spray or cupcake liners in the muffin tin.

Store in an airtight container for up to 1 week. Freeze for up to 3 months.