Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla extract, beating until smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries (and white chocolate chips or lemon zest, if using). Be careful not to crush the blueberries too much.
Step 5: Scoop the Dough
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Chewy and Soft: The cream cheese adds a unique softness and richness to the cookies.
- Burst of Flavor: Sweet blueberries paired with tangy cheesecake-like dough are a match made in heaven.
- Versatile: Great as a dessert, snack, or even breakfast treat!
Pro Tips
- Fresh vs. Frozen Blueberries: Fresh blueberries work best, but if using frozen, toss them in a little flour before adding to the dough to prevent them from bleeding into the batter.
- Room Temperature Ingredients: Ensure your butter, cream cheese, and egg are at room temperature for the smoothest dough.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
These Blueberry Cheesecake Cookies are a delightful twist on traditional cookies, combining creamy and fruity flavors into one irresistible treat. 🫐🍪✨ Perfect for any occasion!
