These sweet and delicious Blueberry Cheesecake Cookies are officially the best blueberry cookies ever! Made simple with fresh blueberries, white chocolate chips, cream cheese, and cheesecake pudding mix, they’ll quickly become your new favorite cookie.
- 1 1/4 cup fresh blueberries*
- 1/2 cup (1 stick) unsalted butter, softened
- 2 ounces (about 1/4 cup) cream cheese, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 3.5-ounce packet instant cheesecake-flavored pudding mix
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1/2 cup white chocolate chips
- 1/2 cup chopped white chocolate bar (optional*)
- Preheat oven to 350 degrees. Remove fresh blueberries from refrigerator. Line a strainer/colander with paper towels and pour blueberries on top to remove all moisture from blueberries. Set aside.
- In a large mixing bowl, combine the butter, cream cheese, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined. (About 3 minutes)
- Next add in flour (1/2 cup at a time), baking soda, salt, and dry pudding mix, and beat on low speed for 1 minute until just combined. Stir in white chocolate chips and chopped white chocolate chunks by hand.
- Place blueberries into a bowl with 1-2 tablespoons of flour until blueberries are lightly coated. The amount you’ll need will depend on the amount and size of your blueberries. This step helps prevent excess moisture from seeping from the blueberries while baking and will prevent them from bleeding color into the batter.
- Carefully fold in the blueberries to the cookie dough batter, being extra cautious not to squish the blueberries. Using a small cookie scoop, form 36 balls of cookie dough, ensuring you get white chocolate chips and blueberries in each. I also added a few white chocolate chips on top of each cookie dough ball to make them look extra pretty.
- Place cookie dough balls on a large tray or in a covered glass dish and refrigerate for at least 3 hours or overnight if desired.*
- Line a baking sheet with parchment paper, a Silpat, or spray with non-stick cooking spray.
- Place cookie dough balls on baking sheet at least 2 inches apart and bake in a preheated 350 degree oven for 12-15 minutes until the cookies are a light golden brown on the sides and bottom. Mine came out perfect at 13 minutes on the top rack.
- Let cookies cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool for 10 minutes.
- To avoid overly soft cookies, I recommend using fresh blueberries for this recipe. Frozen blueberries tend to have a lot of excess moisture in them and even with coating in the flour, might result in a soggy cookie.
- Do not bake these cookies without first chilling the dough. These cookies need the extra time to chill to fully set up and refrigerating will further bring out all the yummy blueberry and cheesecake flavors.
- These blueberry cheesecake cookies are best ate fresh but you can store leftover cookies in an air tight container for up to 3-4 days in the refrigerator. You can always make a smaller batch of these blueberry cheesecake cookies or freeze the unbaked cookie dough to bake another day.
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