Blueberry Cheesecake Cookies, oh, how I adore thee! These blissful treats, with their creamy cheesecake center surrounded by sweet, crumbly cookie dough, are nothing less than divine. Packed with the fresh tang of blueberries, there’s a burst of summer in every mouthful. Wonderful for picnics, beloved at bake sales, a hit at parties and family gatherings, these cookies never fail to delight. Trust me, cookies just got a whole lot cooler and everyone following this recipe is going to love getting their hands on a batch of ’em!
With a crunchy exterior and a melt-in-your-mouth cream cheese filling, these babies are the ultimate comfort dessert. Think of them as a cross between your favorite blueberry muffin and the creamiest cheesecake. So forget your average Joe Cookies, these Blueberry Cheesecake Cookies are taking over the scene!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
- Yield: 24 cookies
Right then, on to how you can create this masterpiece. Ready? Okay, here’s all the low-down!
Ingredients & Equipment You’ll Need
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup cream cheese
- 1 cup fresh blueberries
As for the equipment, you’ll need a mixer, a cookie sheet, an oven, and a cooling rack to cool down those hot cakes!
Very quickly, the cream cheese gives our Blueberry Cheesecake Cookies that creamy, decadent texture. Please don’t try to substitute it with yoghurt or another dairy product – it just won’t give the same results! Should you fail to locate fresh blueberries, frozen ones can be used too, but they will change the texture slightly.
How To Make Blueberry Cheesecake Cookies
- Firstly, preheat your oven to 350��F. Line your cookie sheet with parchment paper to prevent sticking.
- Sift together flour, baking powder, and salt. Set aside.
- In your mixer, cream your butter with sugar until fluffy.
- Add in the egg and vanilla extract. Mix until well combined.
- Gradually add your dry ingredients, mixing carefully to avoid over-beating. Add your cream cheese and mix until creamy.
- Finally, gently fold in the blueberries. Drop teaspoonfuls of dough onto your lined cookie sheet.
- Bake for 15 minutes or until the edges are golden brown. Then let your cookies cool on a wire rack before serving! Enjoy your scrumptious cookies!
Tips For The Best Results
- Always use room temperature ingredients.
- Don’t over-mix once you’ve added the flour.
- Fold in the blueberries gently to avoid squishing them.
Storage Tips
- Store in an airtight container at room temperature for 2-3 days.
- The cookies can be frozen for up to 2 months.
Frequently Asked Questions
Q: Can I use other berries instead of blueberries?
A: Absolutely! You can replace the blueberries with raspberries, blackberries, or chopped strawberries!
Q: What kind of cream cheese should I use?
A: Aim for block cream cheese instead of whipped. It’ll create a denser, richer filling.
Q: Can I freeze these cookies?
A: Yes, they freeze well! You can store them in the freezer for up to 2 months. Just remember to wrap them tightly!
Q: I don’t have a mixer, can I still make these cookies?
A: Sure! It’ll take a bit more effort, but you can definitely cream the sugar and butter by hand.
Q: Can I use flour substitutes?
A: Yes, though substitutes like almond flour or coconut flour may alter the texture of the cookies.
Nutritional Facts of Blueberry Cheesecake Cookies
Each Blueberry Cheesecake Cookie contains 145 calories, with 5 grams of fat, 1 gram of fiber, 21 grams of carbohydrates, 10 grams sugar, and 2 grams of protein. Please note that nutritional facts may vary depending on ingredient brands used.
In conclusion, Blueberry Cheesecake Cookies are like the best of both worlds – cookie and cheesecake. Soft, delicious, and bursting with juicy blueberries, they are perfect for any occasion. Pair them with a cup of milk or a scoop of vanilla ice cream for an unforgettable dessert experience. Try them and fall in love with every bite.
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