Perfect Blueberry Cheesecake Cookies Recipe
These Perfect Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweetness of fresh blueberries and the soft texture of cookies. Soft, chewy, and bursting with juicy blueberries and optional white chocolate chips or lemon zest, these delightful treats are perfect for dessert or a special snack.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: Approximately 24 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
Add-Ins
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: ½ cup white chocolate chips
- Optional: 1 tsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F 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. Set this bowl aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, softened cream cheese, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until everything is well combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies tender.
- Fold in Blueberries and Optional Add-Ins: Gently fold in the fresh or frozen blueberries along with optional white chocolate chips and lemon zest, ensuring berries remain intact without bursting.
- Shape Cookies: Use a scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 12 to 15 minutes until the edges are lightly golden and the centers are set yet soft to the touch.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set fully.
Notes
- Do not overbake to keep cookies soft; residual heat will finish baking them on the hot sheet.
- Use frozen blueberries straight from the freezer to prevent color bleeding into the dough.
- Dough can be refrigerated for up to 24 hours or frozen in scooped balls for convenient baking later.
Keywords: blueberry cheesecake cookies, soft cookies, cream cheese cookies, blueberry dessert, white chocolate blueberry cookies, lemon zest cookies
