Blueberry Cheesecake Cookies Recipe

Introduction

These Blueberry Cheesecake Cookies combine the best of both worlds: tender cookies with a creamy cheesecake flavor and bursts of juicy blueberries. They’re perfect for a sweet treat any time of day, offering a delightful blend of fruit and rich texture.

Ingredients

• 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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Gently fold in the blueberries, being careful not to crush them.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh blueberries for the best texture, but frozen are a convenient option—just don’t thaw them to prevent the dough from becoming soggy.
• Add a sprinkle of lemon zest to brighten the flavors.
• For a firmer cookie, chill the dough for 30 minutes before baking.
• Replace cream cheese with mascarpone for a richer taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them up to 1 month and thaw at room temperature before serving. Reheat briefly in the microwave if desired to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in these cookies?

Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to avoid sogginess.

Will the cream cheese make the dough too soft?

The cream cheese gives the cookies a tender texture without making the dough too soft if you use it softened and follow the recipe measurements carefully.

Blueberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 585 reviews

These Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, tart burst of blueberries, all wrapped in a tender, buttery cookie dough. Perfectly soft and chewy with a hint of tang, these cookies are a delightful treat for any occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter, softened cream cheese, granulated sugar, and brown sugar together until the mixture is light, creamy, and fluffy.
4. Add egg and vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated.
5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender cookies.
6. Fold in blueberries: Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the dough without breaking them.
7. Scoop dough onto baking sheet: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to keep the chewy texture.
9. Cool: Remove the 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.

Notes

• Use fresh or frozen blueberries. If using frozen, do not thaw to prevent excess moisture from affecting the dough consistency.
• Ensure the butter and cream cheese are softened to room temperature for smooth creaming and better texture.
• Do not overmix the dough after adding flour to keep cookies tender and prevent toughness.
• For larger cookies, increase baking time slightly but watch carefully to avoid overbaking.
• Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

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