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Blueberry Cheesecake Cookies That Melt in Your Mouth

These Blueberry Cheesecake Cookies fuse soft, fluffy cookies with rich cheesecake goodness and juicy blueberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can use gluten-free flour if desired.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 pinch Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 4 ounces Cream Cheese Can substitute with thick Greek yogurt.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Adds moisture and caramel note.
  • 1 large Egg Can substitute with a flax egg for vegan.
  • 1 teaspoon Vanilla Extract
For the Blueberry Goodness
  • 1 to 1.5 cups Fresh or Frozen Blueberries No need to thaw frozen berries.
Optional Add-ins
  • 1/2 cup White Chocolate Chips Optional for extra sweetness.
  • 1 tablespoon Lemon Zest Can substitute lime zest.

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the blueberries.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake in the preheated oven for 12-15 minutes until the edges are golden brown.
  7. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For the best texture, ensure all ingredients are at room temperature. Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.