Description
Blueberry Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with the soft, buttery texture of bakery-style cookies. Filled with tangy cream cheese, juicy blueberries, and sweet white chocolate chips, these cookies are thick, tender, and bursting with fresh blueberry flavor in every bite.
Ingredients
🍪 For the Cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries (or frozen, do not thaw)
- 1 cup white chocolate chips
✨ Optional Add-Ins
- 1 teaspoon lemon zest
- ½ teaspoon almond extract
- ½ cup crushed graham crackers
- ½ cup chopped macadamia nuts
🍋 Optional Toppings
- Powdered sugar
- White chocolate drizzle
- Fresh blueberries
- Lemon zest
- Graham cracker crumbs
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Cream Cheese
Beat together:
- Butter
- Cream cheese
until smooth.
Add:
- Granulated sugar
- Brown sugar
Beat for 3–4 minutes until light and fluffy.
Mix in:
- Egg
- Vanilla extract
Step 4: Combine
Gradually add the dry ingredients.
Mix just until combined.
Gently fold in:
- White chocolate chips
- Blueberries
- Lemon zest (if using)
Avoid crushing the blueberries.
Step 5: Chill the Dough
Cover and refrigerate for 30–45 minutes.
This helps create thick bakery-style cookies.
Step 6: Scoop
Scoop about 2 tablespoons of dough for each cookie.
Place 2 inches apart on the prepared baking sheets.
Step 7: Bake
Bake for 12–15 minutes, or until the edges are lightly golden while the centers remain soft.
Do not overbake.
Step 8: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Decorate with white chocolate drizzle or powdered sugar if desired.
Notes
- Use room-temperature butter and cream cheese for a smooth dough.
- If using frozen blueberries, do not thaw them first.
- Chill the dough to prevent excessive spreading.
- Gently fold in the blueberries to keep them intact.
- Slightly underbake the cookies for soft centers.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 12–15 minutes
Nutrition
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Carbohydrates: 28g
- Protein: 3g