Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies are soft, fruity, and creamy, perfect for sharing and satisfying your sweet tooth.
Ingredients
For the cookie dough
- 1 cup cream cheese Softened, for creaminess.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter Softened.
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries Can use frozen, toss in flour to prevent bleeding.
- 1/2 cup white chocolate chips Optional, for extra creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese, sugar, brown sugar, and butter until smooth.
- Add the vanilla extract and egg, mixing well.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries and white chocolate chips (if using).
- Drop rounded tablespoons of dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 20–30 minutes to make scooping easier and to prevent spreading. Freeze scooped dough on a tray, then transfer to a bag. To bake from frozen, add 1-2 minutes to bake time. Cool cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months.