Blueberry Cheesecake Cookies
Soft and chewy cookies with a creamy cheesecake center and juicy blueberries, ready in under 30 minutes.
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Servings: 24 cookies (approx.)
Calories: 190kcal
Cost: $10 – $12 (using fresh blueberries & cream cheese)
Equipment
- 1 Stand mixer or hand mixer For creaming butter & filling
- 2–3 Mixing bowls 2–3, separate for wet, dry, and filling
- 1- Parchment paper To line baking sheets
- 1 Cookie scoop To portion dough evenly
- 2 Baking sheets 2, for baking batches
- 1 Wire cooling rack To cool cookies properly
- set Measuring cups/spoons For accuracy
Ingredients
- 2.25 cups All-purpose flour Spoon & level
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter Softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar Packed
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese Softened
- 0.5 cup Powdered sugar
- 1 cup Blueberries Fresh or frozen, toss in cornstarch
- 1 teaspoon Lemon zest Optional, for brightness
- 1 teaspoon Cornstarch To coat blueberries
- 0.5 cup White chocolate chips Optional
Instructions
- Cream butter + sugars.
- Eggs + vanilla.
- Combine dry ingredients.
- Blueberries + chocolate.
- Cream cheese + powdered sugar.
- Scoop dough, add cheesecake center.
- Seal dough around filling.
- Rest cookies 15 minutes.
- 350°F (175°C), 12–15 minutes.
- Rest on rack, store airtight.
Notes
For best results, chill the dough before baking and use cornstarch-coated blueberries to prevent excess moisture.
Nutrition
Serving: 45g | Calories: 190kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 110mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg