4.5 from 114 votes
Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies are soft, fluffy, almost cake-like, bursting with fresh blueberries, they're bound to become your new favorite cookies. I'm talking cheesecake and blueberries all in a cookie. What's not to love?
Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 22
Calories: 160 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ¾ cup butter unsalted, softened
- 4 ounce cream cheese at room temperature
- 1 large egg
- 2 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 ½ cups blueberries fresh
Instructions
- Preheat the oven: To 350℉ (175℃). Line 2 baking sheets with parchment paper; set aside.
- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
- Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
- Finish the cookie dough: Gently fold in blueberries. Drop 1½ tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.
Cup of Yum
Notes
- Recipe will yield around 22 to 24 cookies.
- Storing leftover cookies:
- Freezing:
- Cool them completely before storing them.
- Transfer cookies into an airtight container. Ziploc bags or plastic containers are perfect for storing leftover cookies.
- Place a piece of white bread in the cookie container to keep them fresh. This is the same idea as keeping brown sugar from turning into a rock.
- Keep the cookie container at room temperature for up to 3 to 5 days.
- These blueberry cheesecake cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container or ziploc bag. They will last in the freezer for 3 months. Thaw the cookies at room temperature for 15 minutes, then place them on a plate to cool.
Nutrition Information
Serving
1cookie
Calories
160kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
31mg
(10%)
Sodium
87mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
263IU
(5%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 160
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 87mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.