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Blueberry Cheesecake Cookies

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These Blueberry Cheesecake Cookies are soft, chewy, and bursting with fresh blueberries and creamy cheesecake flavor. Made with cream cheese, vanilla, and white chocolate chips, they’re the perfect combination of a cookie and cheesecake in one delicious bite!

Ingredients

Scale

For the Cookies:

  • 1/2 cup (1 stick) unsalted butter (softened)
  • 4 oz cream cheese (softened)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup white chocolate chips (optional)

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, cream together butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
  2. Add egg and vanilla extract, mixing until combined.

Step 2: Mix Dry Ingredients

  1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Add Blueberries & Chocolate

  1. Gently fold in the blueberries and white chocolate chips (if using). Be careful not to overmix, as blueberries can burst.

Step 4: Chill the Dough

  1. Cover the dough and chill in the fridge for 30 minutes. This helps prevent spreading.

Step 5: Bake the Cookies

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
  3. Bake for 12-14 minutes, or until the edges are lightly golden.
  4. Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

Notes

  • Fresh vs. Frozen Blueberries: Frozen berries may bleed color into the dough but taste just as good!
  • Extra Cheesecake Flavor: Add 1/2 tsp lemon zest for a slight tangy taste.
  • Storage: Keep in an airtight container at room temp for 3 days, or refrigerate for up to 5 days.
  • Freezing: Freeze cookie dough balls for up to 2 months; bake from frozen, adding 1-2 extra minutes.

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