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Blueberry Cheesecake Cookies

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Tender cookies that combine creamy cheesecake flavor with fresh blueberries and bursts of white chocolate, perfect for brunch or snacks.

Ingredients

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  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • ½ cup white chocolate chips (optional)
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
  4. Add the egg and vanilla, and beat until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  6. Gently fold in the blueberries, white chocolate chips, and lemon zest.
  7. Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
  8. Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a less sweet cookie, reduce white chocolate chips or omit. Refrigerate dough for up to 48 hours or freeze for longer storage.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-cheesecake-cookies-2/