Blueberry Cheesecake Cookies combine the best of both worlds: the creamy goodness of cheesecake and the chewy texture of cookies. These delightful treats are perfect for any occasion, whether it’s a family gathering, a casual get-together with friends, or just a sweet indulgence for yourself. Their rich flavor, balanced with the freshness of blueberries, makes them hard to resist. Plus, they are fun and easy to make, allowing you to share delicious homemade cookies with your loved ones.
Table of Contents
how to make Blueberry Cheesecake Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted sweet cream butter (softened)
- 1 cup granulated sugar
- 4 ounces cream cheese (softened)
- ¼ cup sour cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 2 cups fresh blueberries (rinsed and dried)
Directions:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes.
- Add the sour cream, egg, and vanilla extract. Mix until completely combined.
- Lower the mixer speed to low and add in the flour mixture. Mix just until the dry ingredients are well incorporated. Do not overmix.
- Fold in the white chocolate chips and the blueberries.
- Using either a 1 to 1½ tablespoon cookie scoop, scoop out the cookie dough. Space the dough 2 inches apart.
- Bake for 12 to 14 minutes, until the edges are golden.
- Allow the cookies to cool on the cookie sheet for 5 to 8 minutes before moving them to a cooling rack.
how to serve Blueberry Cheesecake Cookies
These cookies are best served warm or at room temperature. You can enjoy them plain or with a dollop of whipped cream on top. They also pair nicely with a glass of milk or your favorite tea. For a fun presentation, arrange them on a plate and garnish with fresh blueberries.
how to store Blueberry Cheesecake Cookies
To store your Blueberry Cheesecake Cookies, place them in an airtight container at room temperature. They will stay fresh for about 3 to 4 days. You can also freeze the cookies for longer storage. Once cooled, place them in a freezer-safe container with parchment paper between layers. They can be frozen for up to 3 months.
tips to make Blueberry Cheesecake Cookies
- Make sure the butter and cream cheese are softened at room temperature for easy mixing.
- Be gentle when folding in the blueberries to avoid breaking them.
- For a little extra flavor, you can add a pinch of cinnamon or lemon zest to the dough.
- If you want crispy cookies, bake them a couple of minutes longer, but be careful not to overbake.
variation
You can substitute fresh blueberries with raspberries or chopped strawberries for a different fruity twist. Additionally, you could use dark chocolate chips instead of white chocolate for a richer taste.
Read this also, you may like it as well : Oreo Cherry Chocolate Chip No-Bake Cheesecake
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and dry them before adding them to the dough to prevent excess moisture.
2. Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough, cover it, and refrigerate it for up to 2 days before baking.
3. What should I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps firm up the butter and reduces spreading.