Soft-Baked Blueberry Cheesecake Cookies

Shopping list

• 1 cup unsalted butter — softened

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• 0.75 cup granulated sugar

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• 0.5 cup brown sugar — packed

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• 1 large egg

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• 2 teaspoons vanilla extract

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• 2.5 cups all-purpose flour

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• 1 teaspoon baking powder

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• 0.5 teaspoon baking soda

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• 0.5 teaspoon salt

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• 6 ounces cream cheese — softened

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• 1 cup fresh blueberries

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• 1 tablespoon all-purpose flour — for coating blueberries

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• 0.5 cup white chocolate chips — optional

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Step by step

1. 1

   Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. 3

   Add the egg and vanilla extract, then mix until combined.

4. 4

   In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the wet mixture and stir until a soft cookie dough forms.

6. 6

   Gently fold in the softened cream cheese until small streaks remain throughout the dough.

7. 7

   Toss the blueberries with 1 tablespoon of flour to help prevent them from releasing too much moisture.

8. 8

   Carefully fold the blueberries into the cookie dough along with white chocolate chips if using.

9. 9

   Scoop dough onto the prepared baking sheet, leaving space between each cookie.

10. 10

    Bake for 12– 15 minutes, or until the edges are lightly golden while the centers remain soft.

11. 11

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

12. 12

    Serve once slightly cooled for the best soft cheesecake-like texture.