Blueberry Cheesecake Cookies Recipe
Delight in these luscious Blueberry Cheesecake Cookies, combining the tangy cream cheese with sweet bursts of fresh or frozen blueberries and a hint of lemon zest. Soft, chewy, and studded with white chocolate chips, these cookies are perfect for a fruity, decadent treat that captures the essence of a classic cheesecake in cookie form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon 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 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup white chocolate chips
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set this mixture aside for later blending.
- Cream the butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, softened cream cheese, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy. This step ensures a tender cookie texture. Then add the egg and vanilla extract, beating again until the batter is smooth and fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the fresh or frozen blueberries, white chocolate chips, and lemon zest, taking care not to crush the berries to retain their juicy texture.
- Scoop the dough: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
- Bake: Place the baking sheet in the oven and bake for 12–15 minutes. Bake until the edges are lightly golden and the centers are set but still soft. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh vs. Frozen Blueberries: When using frozen blueberries, do not thaw beforehand to prevent the dough from becoming overly colored or mushy.
- Storage Tip: Keep the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to one week to maintain freshness.
- Extra Cheesecake Flavor: For an added cheesecake surprise, stuff each cookie with a small dollop of sweetened cream cheese before baking.
Keywords: Blueberry cheesecake cookies, cream cheese cookies, blueberry cookies, white chocolate chip cookies, lemon zest cookies, soft chewy cookies
Find it online: https://mjrecipe.com/blueberry-cheesecake-cookies-recipe/