Blueberry Cheesecake Cookies
Indulge in these soft and chewy cookies that combine the rich flavors of cheesecake with fresh blueberries, making for a delightful and healthy treat.
Ingredients
Cookie Base
- 8 oz Cream cheese Softened for easier mixing
- 1/2 cup Butter Softened
- 1/2 cup Sugar Granulated
- 1/2 cup Brown sugar Packed
- 1 large Egg Room temperature
- 1 tsp Vanilla extract For flavor enhancement
- 1.5 cups All-purpose flour Forms the base for the cookies
- 1 tsp Baking powder For a nice rise
- 1/2 tsp Baking soda Leavening agent
- 1/4 tsp Salt To balance sweetness
Filling
- 1 cup Fresh blueberries The star ingredient
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened cream cheese and butter. Cream together until light and fluffy, approximately 2-3 minutes.
- In another bowl, mix the sugars until evenly combined, then add them to the cream cheese mixture. Beat until smooth.
Cooking
- Add the egg and vanilla extract to the bowl, blending until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed.
- Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until lightly golden around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Serving
- Once cooled, the cookies are ready to serve. Pair with milk or coffee.
- For added flair, sprinkle some extra blueberries on top before serving.
Notes
These cookies hold well in an airtight container for up to 5 days and can be frozen for up to three months. To reheat, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes.