Perfect Blueberry Cheesecake Cookies Recipe
These Perfect Blueberry Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweet burst of fresh blueberries. Soft and chewy with just the right balance of sweetness, these cookies are enhanced with optional white chocolate chips and lemon zest for an extra layer of flavor. Ideal for a delightful treat or dessert, they bake up beautifully golden and tender every time.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Add-Ins
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: ½ cup white chocolate chips
- Optional: 1 tsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, beat the softened unsalted butter, cream cheese, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Beat until everything is well combined and the mixture is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Blueberries and Optional Add-Ins: Gently fold in the fresh or frozen blueberries along with any optional white chocolate chips and lemon zest to incorporate evenly without breaking the berries.
- Portion Dough: Use a scoop or spoon to drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool Down: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Use fresh or frozen blueberries directly without thawing frozen berries to prevent excess moisture.
- Do not overmix the dough to keep the cookies tender and chewy.
- Feel free to add white chocolate chips or lemon zest for added flavor dimensions.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a firmer cookie, chill dough for 30 minutes before baking.
Keywords: blueberry cheesecake cookies, blueberry cookies, cream cheese cookies, soft cookies, homemade cookies, baking dessert, fruit cookies
