BLUEBERRY CHEESECAKE COOKIES
Soft and chewy cookies with a tangy cream cheese flavor, bursting with fresh blueberries and a hint of sweetness from white chocolate chips.
Ingredients
- 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
- ½ cup white chocolate chips for added sweetness
- 1 teaspoon lemon zest to enhance the blueberry flavor
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in blueberries, white chocolate chips, and lemon zest.
- Scoop dough into rounded tablespoons onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best flavor, do not thaw frozen blueberries before using. Letting the dough rest for 30 minutes before baking will enhance the flavor.