Blueberry Cheesecake Cookies Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- 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.
- Add egg and vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated.
- 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.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the dough without breaking them.
- 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.
- 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.
- 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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