Soft Blueberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened until it gives slightly when pressed
02 -
1 package (8 oz) cream cheese, left out until room temperature
03 -
1 cup granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
1 large egg
→ Dry Ingredients
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon salt
→ Mix-ins & Toppings
09 -
1 cup fresh or frozen blueberries
10 -
1/2 cup white chocolate chips
11 -
1/2 cup powdered sugar for dusting
# Instructions:
01 -
Get your oven nice and warm at 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
02 -
Beat the softened butter, cream cheese, and sugar together until it's light and fluffy - about 3 minutes. You want it to look whipped and creamy.
03 -
Mix in the egg and vanilla until everything's smooth and well combined.
04 -
Whisk flour, baking powder, and salt in a separate bowl. Gradually stir this into your wet mixture until just combined - don't overmix!
05 -
Gently fold in your blueberries and white chocolate chips. Be gentle here - you don't want crushed berries!
06 -
Drop spoonfuls of dough onto your lined baking sheet, leaving about 2 inches of space between each cookie.
07 -
Bake for 10-12 minutes until the edges are just turning golden but the centers still look soft.
08 -
Let them cool for a few minutes on the baking sheet, then move to a wire rack. Once completely cool, dust with powdered sugar if you like.
# Notes:
01 -
These cookies stay soft and chewy for days when stored properly
02 -
The dough can be made ahead and frozen for up to 3 months