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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies that Taste like Summer Joy

Delight in these Blueberry Cheesecake Cookies, offering a creamy, fruity twist in every soft bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 cups All-Purpose Flour Can be swapped with a gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 1 teaspoon Baking Powder Provides additional lift.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 cup Unsalted Butter Make sure it's at room temperature.
  • 8 ounces Cream Cheese Neufchâtel cheese can substitute for a lighter version.
  • 3/4 cup Granulated Sugar Feel free to adjust based on your sweetness preference.
  • 3/4 cup Brown Sugar Dark brown sugar brings richer taste.
  • 1 large Egg Consider a flax egg for a vegan alternative.
  • 2 teaspoons Vanilla Extract Opt for pure extract for best results.
  • 1 cup Fresh Blueberries Frozen blueberries can be used straight from the freezer.
Optional Add-Ins
  • 1/2 cup White Chocolate Chips Pairs wonderfully with the cookie.
  • 1 tablespoon Lemon Zest Introduces a bright, citrusy flavor.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar. Add in the egg and vanilla extract until the mixture is smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture until just combined, then gently fold in the fresh blueberries.
  5. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart, and bake for 12-15 minutes.
  6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For optimal texture, avoid overmixing the dough and use frozen blueberries to maintain cookie vibrancy.

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