Soft & Chewy Blueberry Cheesecake Cookies Recipe
These Soft & Chewy Blueberry Cheesecake Cookies combine the creamy richness of cream cheese and sweet bursts of fresh blueberries with optional white chocolate chips, resulting in a chewy, tender cookie perfect for any occasion. They bake to golden edges with soft centers, delivering a luscious cheesecake flavor with fruity freshness in every bite.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Add-ins:
- ¾ cup fresh or frozen blueberries (do not thaw if using frozen)
- ½ cup white chocolate chips (optional, but highly recommended)
Instructions
- Prep Your Oven & Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
- Cream the Butter, Cream Cheese, and Sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar using a hand or stand mixer on medium speed for about 2 minutes until light and fluffy. This step ensures a rich, creamy base and adds depth of flavor.
- Add the Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated to help the cookies hold shape while remaining tender.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently and just until no flour streaks remain. Avoid overmixing to prevent dense, tough cookies.
- Fold in the Blueberries and White Chocolate Chips: Carefully fold in fresh or frozen (unthawed) blueberries and white chocolate chips using a spatula, taking care not to crush the berries to maintain their burst of flavor.
- Scoop and Shape the Dough: Use a tablespoon or cookie scoop to portion dough onto the baking sheet about 2 inches apart. For thicker cookies, chill dough for 20-30 minutes before baking; otherwise, bake immediately.
- Bake to Perfection: Bake at 350°F (175°C) for 12-14 minutes until edges are light golden but centers remain slightly soft. Cookies will firm up as they cool for a perfect chewy texture.
- Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Use fresh or frozen blueberries; do not thaw frozen berries to avoid excess moisture in dough.
- Do not overmix dough to keep cookies soft and tender.
- Chill dough for thicker, puffier cookies if desired.
- Allow cookies to cool before serving to ensure proper setting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Cookie dough can be refrigerated for up to 2 days or frozen for up to 3 months.
- White chocolate chips are optional and can be substituted with other chocolate chips or omitted completely.
Keywords: Blueberry, Cheesecake, Cookies, Soft Cookies, Chewy Cookies, Dessert, Baking
