Introduction

These Perfect Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with juicy bursts of blueberry in every bite. Soft, tender, and slightly tangy, they make a delightful treat for any occasion. Whether for a snack or dessert, these cookies will quickly become a favorite.

Perfect Blueberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional Add-Ins:
- ½ cup white chocolate chips
- 1 tsp lemon zest

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
Step 4: Add the egg and vanilla extract to the mixture and beat until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6: Gently fold in the blueberries and any optional add-ins like white chocolate chips or lemon zest.
Step 7: Using a scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 12 to 15 minutes until the edges are lightly golden and the centers are set but still soft.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a teaspoon of fresh lemon zest to the dough to brighten the blueberry taste.
Use frozen blueberries straight from the freezer to prevent them from bleeding into the dough.
White chocolate chips pair wonderfully with the blueberries to add extra sweetness.
Chill the dough for 30 minutes before baking to help maintain the cookie shape.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. To reheat, warm in a low oven (300°F) for a few minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries without thawing them first. This helps keep the dough from turning purple and prevents excess moisture.

Why is cream cheese added to the cookie dough?

Cream cheese adds moisture and a subtle tangy flavor that enhances the cheesecake-like taste and contributes to a soft, tender cookie texture.

Perfect Blueberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 649 reviews

These Perfect Blueberry Cheesecake Cookies combine a soft, creamy texture with bursts of fresh blueberries and optional add-ins like white chocolate chips or lemon zest. They offer a delightful balance of sweet and tangy flavors in every bite, perfect for a gourmet treat or casual snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet Ingredients

½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract

Main Flavor Ingredient

1 cup fresh or frozen blueberries (do not thaw if frozen)

Optional Add-Ins

½ cup white chocolate chips
1 tsp lemon zest

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
Cream Butter, Cream Cheese, Sugars: In a large mixing bowl, beat the softened butter, softened cream cheese, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 3 to 4 minutes.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture. Mix until everything is well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cookies tender.
Fold in Blueberries and Optional Add-Ins: Gently fold in the fresh or frozen blueberries along with any optional mix-ins like white chocolate chips or lemon zest to add extra flavor and texture.
Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Bake: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges are lightly golden and the centers are set but still soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and develop their full flavor.

Notes

Do not thaw frozen blueberries before adding; this prevents bruising and excess moisture.
For extra flavor, try adding a teaspoon of lemon zest as an optional ingredient.
You can substitute white chocolate chips with dark or milk chocolate chips based on your preference.
Store cookies in an airtight container at room temperature for up to 3 days.
Make sure not to overmix the dough to avoid tough cookies.

Keywords: blueberry cheesecake cookies, soft cookies, berry dessert, cream cheese cookies, blueberry dessert