Description

These blueberry cheesecake cookies are soft, chewy, and bursting with juicy blueberries and tangy cheesecake flavor. Made with cream cheese in the dough and studded with fresh or frozen berries, they offer the best of both cookie and cheesecake worlds in every bite. Simple to make and irresistibly delicious, they’re perfect for sharing or enjoying as a sweet treat anytime.

Ingredients

For the Cookie Dough:

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 (if using frozen, do not thaw)

Optional Add-Ins:

½ cup white chocolate chips (for added sweetness)
1 teaspoon lemon zest (to enhance the blueberry flavor)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside; you’ll need it soon.
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, and beat again until everything is smooth and fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated. Be careful not to overmix. Gently fold in the blueberries (and white chocolate chips and/or lemon zest if using) with a spatula, trying not to crush the berries to keep the dough attractive and vibrant.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies for 12–15 minutes, or until the edges are just turning golden brown and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before mixing into the dough to prevent them from bleeding too much color.
Storage Tip: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Extra Cheesecake Flavor: For an extra cheesecake surprise, stuff the center of each cookie with a tiny dollop of sweetened cream cheese before baking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 10g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 2g
Cholesterol: 19mg