Description
These Perfect Blueberry Cheesecake Cookies combine soft, creamy textures with bursts of fresh blueberries and optional white chocolate chips or lemon zest for a delightful twist on classic cookies. Made with a blend of cream cheese and butter, these cookies bake to golden perfection with a tender crumb and subtle tangy flavor.
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 (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 creates a well-blended dry mix to incorporate evenly into the batter.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step adds volume and creates a smooth texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined for flavor and structure.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Blueberries and Add-Ins: Gently fold in the blueberries and any optional add-ins such as white chocolate chips or lemon zest, careful not to crush the berries.
- Portion Dough: Using a scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake for 12 to 15 minutes until the edges are lightly golden and the centers are set but remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not thaw frozen blueberries before adding to the dough to prevent excess moisture.
- For an extra tangy flavor, add lemon zest as an optional ingredient.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Be careful not to overmix dough to keep cookies soft and tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cheesecake cookies, soft cookies, cream cheese cookies, blueberry dessert, easy bake cookies, summer cookies
