Blueberry Cheesecake Cookies (Printable Version)
Soft cookies with cream cheese, blueberries and white chocolate chips that combine the flavors of cheesecake in cookie form.
# Ingredients:
→ Dry Ingredients
01 -
2¼ cups all-purpose flour
02 -
½ teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
½ cup unsalted butter, softened
06 -
¼ cup cream cheese, softened
07 -
¾ cup granulated sugar
08 -
½ cup brown sugar, packed
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Mix-ins
11 -
1 cup fresh or frozen blueberries (do not thaw if frozen)
12 -
½ cup white chocolate chips
13 -
1 teaspoon lemon zest
# Steps:
01 -
Heat oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 -
In a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, beating until smooth and well combined.
04 -
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Gently fold in blueberries, white chocolate chips, and lemon zest, taking care not to crush the berries.
05 -
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
06 -
Bake for 12-15 minutes, until edges are lightly golden and centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
The lemon zest enhances the natural flavor of the blueberries.
02 -
For best results, chill the dough for 30 minutes before baking to prevent excessive spreading.