Description
These Blueberry Cheesecake Cookies combine the creamy richness of cream cheese with the sweet tartness of blueberries and the smooth flavor of white chocolate chips. Perfectly soft and chewy with a delightful burst of blueberry flavor in every bite, these cookies are an irresistible dessert treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup dried blueberries or freeze-dried blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated and smooth, which helps bind the dough and add flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid over-mixing and maintain cookie tenderness.
- Fold in Add-ins: Carefully fold in the white chocolate chips and dried or freeze-dried blueberries, distributing them evenly throughout the dough.
- Shape Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges begin to turn a light golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a tart twist, substitute dried cranberries for the blueberries.
- Freeze-dried blueberries provide a more intense blueberry flavor without adding extra moisture to the dough.
- Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
