Blueberry Cheesecake Cookies
Delightful cookies blending the flavors of blueberry and cheesecake, perfect for any occasion.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh or frozen blueberries Do not thaw if using frozen.
- 1/2 cup white chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until everything is smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries and white chocolate chips if you are using them.
- Scoop about 1.5 tablespoons of dough onto the prepared baking sheet. Slightly flatten the tops of the scooped dough.
- Bake for 11 to 14 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can also be served warm or at room temperature. To keep your cookies fresh, store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 149kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 83mgFiber: 1gSugar: 10g
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