Blueberry Cheesecake Cookies
Indulge in the delightful taste of Blueberry Cheesecake Cookies! 🍪✨ These treats combine creamy cheesecake and juicy blueberries for a perfect bite.
Equipment
- 1 Mixing bowl For mixing dry and wet ingredients.
- 1 Baking sheet For baking the cookies.
- 1 Cookie Scoop For portioning the cookie dough.
- 1 wire rack For cooling the cookies.
Ingredients
Fruits
- 1 cup fresh blueberries Opt for plump, juicy blueberries for the best flavor.
Dairy
- 8 oz cream cheese Use full-fat cream cheese for a rich, creamy texture.
- 1/2 cup granulated sugar For a healthier twist, substitute with coconut sugar or a sugar alternative.
- 1/2 cup unsalted butter Make sure your butter is softened to room temperature.
Dry Ingredients
- 1 1/2 cups all-purpose flour For gluten-free cookies, use a 1:1 gluten-free flour blend.
- 1 tsp baking soda This will help your cookies rise.
- 1 tsp vanilla extract Always choose pure vanilla extract for the best flavor.
- 1 pinch salt Enhances sweetness and balances flavors.
Instructions
Preheat Oven
- Start by preheating your oven to 350°F (175°C).
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt.
Prepare Cream Cheese Mixture
- In a separate bowl, beat together cream cheese and sugar until smooth.
Add Wet Ingredients
- Add egg and vanilla extract to the cream cheese mixture and mix until combined.
Combine Mixtures
- Gradually add dry ingredients to the cream cheese mixture and stir until just combined.
Fold in Blueberries
- Gently fold in fresh blueberries.
Chill Dough
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Scoop and Bake
- Drop rounded tablespoons of dough onto a lined baking sheet and bake for 12-15 minutes.
Cool and Enjoy
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.