These Blueberry Cheesecake Cookies are the perfect blend of soft, chewy cookies with a creamy cheesecake filling, packed with fresh blueberries and a touch of white chocolate chips. They take the classic cookie to a whole new level of deliciousness, offering a fun twist on your typical cookie recipe.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup white chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries and white chocolate chips, being careful not to break the berries.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Storage/Reheating
I recommend storing these Blueberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds for that soft, freshly-baked feel.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can definitely use frozen blueberries. Just be sure to fold them in gently to avoid crushing them, and note that frozen berries may release more juice, which could slightly alter the texture of the cookies.
Can I substitute the cream cheese for something else?
If you’re looking for a lighter alternative, you can use a reduced-fat cream cheese or Greek yogurt. However, the flavor and texture might differ slightly.
How do I prevent the cookies from spreading too much while baking?
Make sure the butter and cream cheese are softened but not too warm, as this can cause the dough to spread excessively. Chilling the dough for 30 minutes before baking can also help control spreading.
Can I add other fruits to these cookies?
Yes! While blueberries are a great choice, raspberries, strawberries, or even blackberries would work well in these cookies. Just be sure to adjust the quantity and handle them gently to avoid crushing.
Can I freeze the dough?
Yes, you can freeze the dough! Simply scoop the dough into tablespoon-sized portions and place them on a baking sheet. Freeze until firm, then transfer them to an airtight container or freezer bag. When you’re ready to bake, just place the frozen dough on a baking sheet and bake for 12-14 minutes.
Conclusion
These Blueberry Cheesecake Cookies are a must-try if you’re looking to combine the indulgence of cheesecake with the comfort of a freshly baked cookie. They’re a perfect summer treat that brings together the sweetness of fresh blueberries, the richness of cream cheese, and the delightful bite of white chocolate chips. Whether you’re making them for a special occasion or just because, they’re sure to be a hit!
Recipe:
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Blueberry Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft and chewy cookies bursting with fresh blueberries and a creamy cheesecake filling that brings a fun twist to a classic dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until smooth and combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the blueberries and white chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you prefer softer cookies, bake closer to 10 minutes.
Ensure that the cream cheese and butter are softened to room temperature for a smoother batter.
You can substitute the white chocolate chips with regular chocolate chips if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
