Description
Indulgent blueberry cheesecake cookies blend creamy cheesecake richness with sweet, tangy blueberry swirls in a perfectly balanced cookie. Delightful homemade treats invite warm memories and joyful baking moments for cookie enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 4 ounces (113 grams) cream cheese (softened)
- ½ cup (1 stick or 113 grams) unsalted butter (softened)
- ¾ cup (170 grams) fresh or frozen blueberries (do not thaw if frozen)
Sweeteners:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar (packed)
Additional Ingredients:
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (85 grams) white chocolate chips (optional)
Instructions
- Whip the butter, cream cheese, granulated sugar, and brown sugar in a spacious mixing bowl until the mixture transforms into a velvety, aerated consistency, approximately 2 minutes of vigorous blending.
- Incorporate the egg and vanilla extract, stirring until fully integrated and creating a smooth, uniform base.
- In a separate vessel, thoroughly combine the flour, baking powder, baking soda, and salt using a whisk to ensure even distribution of dry components.
- Gradually introduce the dry ingredient mixture into the creamy base, gently folding until just incorporated, avoiding overmixing which can develop tough cookies.
- Delicately fold the fresh blueberries and white chocolate chips into the dough, taking care to prevent berry rupture that might create unwanted color bleeding.
- Encase the dough in plastic wrap and refrigerate for half an hour, allowing the mixture to firm and minimize excessive spreading during baking.
- Warm the oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie release.
- Carefully portion the chilled dough into tablespoon-sized spheres, positioning them with generous spacing to prevent merging during baking.
- Slide the prepared sheet into the preheated oven, baking until cookie edges develop a delicate golden hue, approximately 12-14 minutes.
- Allow cookies to rest on the baking sheet for 5 minutes, enabling initial setting, before transferring to a wire cooling rack to complete the cooling process.
Notes
- Softly handle blueberries during mixing to prevent crushing and maintain their delicate structure, ensuring beautiful bursts of fruit in each cookie bite.
- Chill dough thoroughly to control cookie spread, creating perfectly shaped rounds with concentrated flavor and ideal texture.
- For gluten-sensitive individuals, swap regular flour with a 1:1 gluten-free baking blend, maintaining the same tender cookie consistency.
- Maximize white chocolate’s richness by using high-quality chips, which melt more evenly and provide a luxurious creamy contrast to tart blueberries.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 157
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg