Description
These Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet burst of fresh blueberries. Soft, chewy, and absolutely irresistible! Perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the blueberries, being careful not to mash them.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar before serving.
Notes
- If using frozen blueberries, make sure they are thoroughly thawed and patted dry to avoid excess moisture in the dough.
- For extra flavor, you can add a teaspoon of lemon zest to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg