Perfect Blueberry Cheesecake Cookies Recipe
These Perfect Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh burst of blueberries in a soft, fluffy cookie. Ideal for summer snacking or a decadent treat, these cookies bake to golden edges with a tender, moist center, studded with juicy blueberries and optional white chocolate or lemon zest for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 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
Main Flavor
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional Add-Ins
- ½ cup white chocolate chips
- 1 tsp lemon zest
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This prepares the leavening agents and seasoning evenly throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes and helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing until fully combined to build the base for the cookie dough.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until combined to avoid overworking the dough, which could toughen the cookies.
- Fold in Blueberries and Add-Ins: Carefully fold in the fresh or frozen blueberries along with any optional add-ins like white chocolate chips or lemon zest, distributing them evenly without crushing the berries.
- Shape Cookies: Use a scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, until the edges turn a light golden color and the centers appear set but remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set further and prevents breakage.
Notes
- Do not thaw frozen blueberries before folding them into the dough to prevent excess moisture and sogginess.
- For a tangier twist, add lemon zest or substitute lemon extract for vanilla.
- White chocolate chips are optional but add a lovely sweetness that pairs well with blueberries.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Ensure butter and cream cheese are softened to room temperature for easier mixing and better texture.
Keywords: blueberry cheesecake cookies, blueberry cookies, cream cheese cookies, soft cookies, easy dessert, baking recipe
