Description
These Blueberry Cheesecake Cookies are a magical blend of blueberries, cream cheese, and white chocolate, perfect for any occasion.
Ingredients
Scale
- 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 (do not thaw if using frozen)
- ½ cup white chocolate chips (optional)
- 1 teaspoon lemon zest (to enhance the blueberry flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until fluffy. Add in the egg and vanilla extract, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients. Gently fold in the blueberries, white chocolate chips, and lemon zest.
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes until the edges are golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3-4 days at room temperature, or in the fridge for about a week. They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cookies, dessert, blueberry, cheesecake, sweet treat