Description
Delight in these Blueberry Cheesecake Cookies, a unique blend of creamy cheesecake flavor with juicy fresh blueberries and sweet white chocolate chips. Soft, tender on the inside with lightly golden edges, these cookies offer a perfect balance of fruity freshness and rich sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh blueberries
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Cream Cheese: Incorporate the softened cream cheese into the butter and sugar mixture, mixing until fully combined for a rich cheesecake flavor.
- Mix in Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract for added aroma and taste.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing and developing gluten.
- Fold in Blueberries and White Chocolate Chips: Gently fold the fresh blueberries and white chocolate chips into the dough, being careful not to crush the berries and maintain their freshness.
- Scoop Dough: Using a tablespoon, scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden while the centers remain soft for that perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, enabling them to firm up without losing moisture.
Notes
- Use fresh blueberries for the best flavor and texture; frozen blueberries may cause the dough to become too moist.
- Be gentle when folding in the blueberries to prevent them from bursting and coloring the dough purple.
- For larger cookies, increase baking time by a few minutes, but watch closely to avoid overcooking.
- Softened butter and cream cheese are key for achieving the right dough consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
