Description
These Blueberry Cheesecake Cookies are a delightful combination of creamy cheesecake, sweet blueberries, and white chocolate chips in a soft, chewy cookie. Perfect for satisfying your sweet tooth!
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1 cup dried blueberries or freeze-dried blueberries (lightly chopped if large)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream ingredients: In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the white chocolate chips and blueberries.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers are set.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, use dried blueberries.
- Freeze-dried blueberries add a tart, slightly crunchy texture.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
