Description
These Perfect Blueberry Cheesecake Cookies are a delightful combination of soft, chewy cookies with bursts of juicy blueberries and a hint of cream cheese flavor. Ideal for any occasion, these cookies are sure to be a hit with family and friends.
Ingredients
Scale
Dry Ingredients:
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional Add-Ins:
- ½ cup white chocolate chips
- 1 tsp lemon zest
Instructions
- Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract, and mix until well combined.
- Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Add Blueberries and Extras: Gently fold in the blueberries and any optional add-ins like white chocolate chips or lemon zest.
- Bake: Using a scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes until edges are lightly golden and centers are set but soft.
- Cool: Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg