Blueberry Cheesecake Cookies
Delightful cookies that combine the creamy taste of cheesecake with chewy goodness and a burst of blueberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 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
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: ½ cup white chocolate chips
- Optional: 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set this mixture aside.
- Beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the blueberries and any optional add-ins like white chocolate chips or lemon zest.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: blueberry, cheesecake, cookies, dessert, American