Name: Soft & Creamy Blueberry Cheesecake Cookies
Prep time: 15 min
Cook time: PT-483905H34S
Total time: 30 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 ¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup fresh or frozen blueberries; ½ cup white chocolate chips (optional)

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Why You’ll Love This Recipe

If you’re a fan of rich, decadent flavors combined with a soft, melt-in-your-mouth texture, these blueberry cheesecake cookies are a must-try. They bring together the best elements of a classic cheesecake and a chewy cookie, resulting in a treat that’s both indulgent and easy to make. The tanginess of the cream cheese pairs perfectly with the natural sweetness of blueberries, creating a delightful balance of flavors. Whether you’re baking for a special occasion or simply craving a unique dessert, these cookies will satisfy your sweet tooth.

Ingredients

Cream cheese
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Fresh or frozen blueberries
White chocolate chips (optional)

Directions

Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars – In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar until light and fluffy.
Add the Wet Ingredients – Mix in the egg and vanilla extract, blending until well incorporated.
Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Dough – Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the Blueberries – Gently mix in the blueberries, being careful not to crush them.
Scoop the Dough – Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet.
Bake – Place the cookies in the oven and bake for 12-15 minutes, or until the edges turn golden brown.
Cool – Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations

Lemon Zest Addition – Add a bit of lemon zest to the dough for a citrusy boost that complements the blueberries.
Almond Extract Swap – Substitute vanilla extract with almond extract for a nuttier flavor profile.
Gluten-Free Option – Use a 1:1 gluten-free flour blend to make this recipe suitable for gluten-sensitive individuals.
Dairy-Free Adaptation – Swap out cream cheese and butter for dairy-free alternatives like coconut cream cheese and vegan butter.
Extra Crunch – Sprinkle a little granulated sugar on top before baking for a slight crunch.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: Approximately 20 cookies

Storage/Reheating

Room Temperature: Store the cookies in an airtight container for up to 3 days.
Refrigeration: Keep them refrigerated for up to a week to maintain their freshness.
Freezing: Freeze the baked cookies in a sealed container for up to 3 months.
Reheating: Let frozen cookies thaw at room temperature, or warm them in the microwave for 10-15 seconds.

FAQs

How do I prevent the cookies from becoming too soft?

Make sure to measure the ingredients precisely and avoid overmixing the dough, which can cause excess spreading.

Can I use frozen blueberries?

Yes, but do not thaw them before adding them to the dough to prevent excessive moisture.

Can I make the dough ahead of time?

Absolutely! Store the dough in the refrigerator for up to 48 hours before baking.

What’s the best way to ensure even-sized cookies?

Using a cookie scoop will help ensure uniformity in size and even baking.

Can I use other fruits instead of blueberries?

Yes! Raspberries, strawberries, or even chopped peaches can be great alternatives.

Why are my cookies spreading too much?

If your dough is too warm, refrigerate it for 30 minutes before baking to prevent excessive spreading.

Can I add nuts to this recipe?

Yes, chopped pecans or walnuts can add a nice crunch.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers should appear slightly set.

Do these cookies need to be refrigerated?

Since they contain cream cheese, refrigeration is recommended for longer storage.

Can I substitute white chocolate chips with another type?

Of course! Dark or milk chocolate chips can be used for a different flavor profile.

Conclusion

Soft, creamy, and bursting with juicy blueberries, these blueberry cheesecake cookies are a dessert lover’s dream. Perfectly balancing the richness of cream cheese with the sweetness of blueberries, they offer a delightful twist on classic cookies. Whether you’re making them for a gathering or a personal treat, they’re sure to impress. Give this recipe a try and enjoy every bite!

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