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Blueberry Cheesecake Cookies

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Soft and tangy blueberry cheesecake cookies that combine creamy cream cheese dough with juicy blueberries for a decadent, crowd-pleasing treat.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Gently fold in the blueberries and white chocolate chips (if using), being careful not to crush the berries.
  7. Scoop dough onto the baking sheet and slightly flatten the tops.
  8. Bake for 12–15 minutes or until the edges are lightly golden.
  9. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add lemon zest for a citrusy twist.
  • Swirl in blueberry jam for extra fruity flavor.
  • Chill dough if too soft or sticky for easier handling.
  • Store in an airtight container in the fridge up to 5 days or freeze up to 2 months.
  • Microwave for 10–15 seconds to reheat for a fresh-baked feel.

Nutrition

Find it online: https://cookedbymaya.com/blueberry-cheesecake-cookies/