Soft & Chewy Blueberry Cream Cheese Cookies Recipe
Indulge in these soft and chewy blueberry cream cheese cookies packed with fresh blueberries and a hint of vanilla. Perfect for dessert or an afternoon snack!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling Rack
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour measured correctly
- 1 tsp baking powder for fluffiness
- 1/4 tsp salt to enhance flavor
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 3/4 cup granulated sugar for sweetness
- 1/4 cup brown sugar for moisture
- 1 large egg room temperature
- 1 tsp vanilla extract for extra flavor
- 3/4 cup fresh blueberries gently folded in
- 1/2 cup white chocolate chips optional, for extra sweetness
Instructions
- In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and cream cheese together until smooth and creamy.
- Add granulated sugar and brown sugar to the butter mixture, beating until fluffy.
- Mix in the egg and vanilla extract, ensuring everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries and white chocolate chips, being careful not to crush the blueberries.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out portions of dough using a cookie scoop and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Video
Notes
For an extra burst of flavor, try adding lemon zest or a pinch of nutmeg. Store in an airtight container for up to 3 days or freeze for longer storage.
