Description
Irresistible blueberry cheesecake cookies blend creamy cheesecake magic with classic cookie charm. Sweet bursts of blueberry and rich cream cheese create a delightful dessert experience you’ll crave again and again.
Ingredients
Scale
Wet Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 package (8 ounces / 226 grams) cream cheese, room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins & Toppings:
- 1 cup fresh or frozen blueberries
- 1/2 cup (85 grams) white chocolate chips
- 1/2 cup (60 grams) powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper to ensure smooth cookie removal.
- Cream together butter, cream cheese, and sugar using an electric mixer until the mixture becomes light, airy, and significantly increased in volume, approximately 3 minutes.
- Incorporate the egg and vanilla extract, mixing until the liquid ingredients are thoroughly integrated and the batter appears smooth and uniform.
- In a separate mixing bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cookie tenderness.
- Delicately fold blueberries and white chocolate chips into the dough, using a light touch to prevent berry crushing.
- Portion the cookie dough onto the prepared baking sheet, spacing each dollop roughly 2 inches apart to allow for spreading during baking.
- Bake for 10-12 minutes, watching for golden-brown edges while maintaining soft centers as an indication of perfect doneness.
- Allow cookies to rest on the baking sheet for a few minutes to stabilize, then transfer to a wire cooling rack for complete cooling.
- Optional: Dust with powdered sugar for an elegant finishing touch once cookies have reached room temperature.
Notes
- Prevent Blueberry Bleeding Freeze fresh or frozen blueberries for 15 minutes before adding to prevent color bleeding and maintain cookie structure.
- Dairy-Free Swap Substitute cream cheese and butter with dairy-free alternatives like coconut cream and vegan butter for lactose-intolerant bakers.
- Storage Secret Store cookies in an airtight container with a piece of bread to maintain softness and prevent them from drying out quickly.
- Temperature Trick Ensure all ingredients are room temperature for smoother mixing and better cookie texture, especially cream cheese and butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg