Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies are a delightful blend of juicy blueberries and a creamy cheesecake base, featuring a crisp outside and soft, chewy center.
Ingredients
Cookie Base
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup white chocolate chips
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla extract, beating until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, followed by the white chocolate chips and lemon zest if using, being careful not to crush the berries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months.