Description
These Blueberry Cheesecake Cookies are soft, fluffy, and bursting with juicy blueberries! A hint of cream cheese in the dough gives them that irresistible cheesecake flavor, while optional white chocolate chips and lemon zest can elevate them to a whole new level of deliciousness. Perfect for spring and summer treats — or any time you’re craving something sweet and tangy!
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Optional Add-Ins:
- ½ cup white chocolate chips (for added sweetness)
- 1 teaspoon lemon zest (to enhance the blueberry flavor)
Instructions
1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3️⃣ Cream the butter and sugars:
In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
Add the egg and vanilla extract, beating until smooth and well combined.
4️⃣ Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries (and the white chocolate chips and/or lemon zest if using), being careful not to crush the berries.
5️⃣ Scoop the dough:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6️⃣ Bake:
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before mixing into the dough to prevent them from bleeding too much color.
- Storage Tip: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Extra Cheesecake Flavor: You can stuff the center of each cookie with a tiny dollop of sweetened cream cheese before baking for an extra cheesecake surprise!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 24 cookies