Blueberry Cheesecake Cookies
These delightful Blueberry Cheesecake Cookies are soft and fluffy with a cake-like texture, loaded with fresh blueberries. A perfect treat that combines the richness of cheesecake with fruity goodness in every bite.
Equipment
- Baking sheets
- Mixing bowls
- Electric mixer
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup sugar
- ¾ cup butter unsalted, softened
- 4 ounces cream cheese at room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup sour cream
Add-Ins:
- 1 ½ cups blueberries fresh
Instructions
- Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
For Cookie Dough:
- In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking until blended. Set this mixture aside for later use.
- In a larger bowl, using an electric mixer, beat the butter, sugar, and cream cheese together until the mixture is light and airy, roughly 2 minutes. Then, add the egg, vanilla extract, and sour cream, mixing until everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just mixed. Be careful not to overmix.
- Gently fold in the fresh blueberries into the cookie dough. Use a spoon to drop balls of dough measuring about 1½ tablespoons onto the prepared baking sheets, keeping them spaced about 2 inches apart.
Baking:
- Place the cookies in the oven and bake until the edges are lightly browned, which should take about 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.