Description
Creamy blueberry cheesecake cookies blend classic dessert flavors into an irresistible handheld treat. Sweet crumbles of tangy cream cheese and juicy blueberries create a perfect cookie experience you’ll absolutely adore.
Ingredients
Scale
- ¾ cup (170 grams) fresh or frozen blueberries (do not thaw if frozen)
- 4 oz (113 grams) cream cheese (softened)
- ½ cup (1 stick or 113 grams) unsalted butter (softened)
- 2 cups all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar (packed)
- 1 large egg
- 1 ½ tsps vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (85 grams) white chocolate chips (optional)
Instructions
- Creaming: Whip butter, cream cheese, granulated sugar, and brown sugar in a spacious mixing bowl until achieving a velvety, aerated consistency through vigorous 2-minute blending.
- Liquid Integration: Mix egg and vanilla extract into the creamed base, stirring until creating a smooth, uniform texture.
- Dry Ingredient Preparation: Whisk flour, baking powder, baking soda, and salt in a separate bowl, ensuring comprehensive ingredient distribution.
- Dough Formation: Gently fold dry ingredients into the creamy mixture, blending until just combined to prevent developing tough cookie texture.
- Flavor Enhancement: Carefully incorporate blueberries and white chocolate chips into the dough, maintaining berry integrity to prevent color bleeding.
- Chilling Protocol: Wrap dough in plastic and refrigerate for 30 minutes, allowing mixture to firm and minimize excessive spreading during baking.
- Thermal Preparation: Preheat oven to 350F (175C), line baking sheet with parchment paper for optimal cookie release and non-stick performance.
- Portioning and Baking: Scoop chilled dough into tablespoon-sized spheres, positioning with ample spacing on prepared sheet. Bake until edges turn golden, approximately 12-14 minutes.
- Cooling Stage: Rest cookies on baking sheet for 5 minutes to initial set, then transfer to wire rack for complete cooling and texture stabilization.
Notes
- Chill Dough Thoroughly: Refrigerate for at least 30 minutes to prevent excessive spreading and enhance flavor development, ensuring dense, perfectly shaped cookies.
- Handle Blueberries Gently: Fold fresh blueberries with minimal pressure to prevent bursting, which can create messy color bleeding and compromise the cookie’s aesthetic.
- Avoid Overmixing: Mix dry and wet ingredients just until combined to maintain a tender, soft cookie texture and prevent developing tough, dense results.
- Room Temperature Ingredients: Ensure butter, cream cheese, and egg are at room temperature for smoother blending and more consistent cookie structure.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 169
- Sugar: 10 g
- Sodium: 102 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 23 mg