Blueberry Cheesecake Cookies

These Blueberry Cheesecake Cookies are soft, creamy, and bursting with fresh blueberry flavor. A perfect combination of cheesecake and cookie in every bite!

Yield
Makes 18–20 cookies

Ingredients

For the Cookies:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 oz cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes).
3. Add the egg and vanilla extract, mixing until fully combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
5. Gently fold in the blueberries.

Step 2: Chill the Dough

1. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This helps prevent spreading during baking.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Scoop 1 1/2-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
3. Bake for 12–15 minutes, or until the edges are set and slightly golden. The centers will appear soft but will firm up as they cool.
4. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Kitchen Tips

1. Fresh vs. Frozen Blueberries: Frozen blueberries work perfectly but may slightly tint the dough.
2. Cream Cheese Consistency: Ensure the cream cheese is softened for smooth mixing.
3. Chilling the Dough: Don’t skip the chilling step—it’s key to keeping the cookies thick and chewy.
4. Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
5. Freezing Option: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Enjoy these luscious Blueberry Cheesecake Cookies with their creamy centers and bursts of blueberry goodness!