Blueberry Cheesecake Cookies

Yes- you read that right: blueberry cheesecake in cookie form. Blueberries are one of my favorite fruits and they are so addicting in these amazing cookies. I have been on a cookie streak lately so I have began to re-vamp some of my old recipes. I used to make these with jiffy blueberry muffin mix but these are much better and just as easy to make.

Here are some tips on preventing flat cookies. The most important aspect to creating a plump cookie is to not start out with melted or softened butter. The key is to dice up the butter but keep it cold, this prevents it from melting right away when placed in the oven, creating a flat cookie. Use parchment paper instead of non-stick spray. placing the dough on a greasy pan can weigh them down and cause them to not rise like they should. Also please please please if there is one step you should not skip it is the refrigeration process. This is the most important step to prevent flat cookies, I know thats not what you want to hear but the colder the dough, the thicker the cookie.🍪

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You will need: a baking sheet and parchment paper

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Ingredients

• 1 stick butter, cold cut into small cubes

• 1/2 cup light brown sugar

• 1/2 cup white granulated sugar

• 1 tsp vanilla extract

• 4 oz cream cheese

• 1 large egg

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 6 oz container fresh blueberries

• 1 cup white chocolate chips

Directions

1. Using a stand mixer with wire whip attachment or hand held mixer, cream together the pure cane sugar, brown sugar, and butter

2. Add cream cheese, egg, and vanilla and whip together until smooth

3. In a separate bowl, mix together the flour, baking soda, and salt

4. Next, change to paddle attachment on stand mixer or use wood spoon or firm rubber spatula to fold in dry ingredients

5. Once well mixed, carefully fold in white chocolate chips and blueberries, cover and transfer to refrigerator and let sit for about 1 hour (this is important, do not skip this step!!)

6. Preheat oven to 350 degrees

7. Line baking sheet with parchment paper

8. Roll dough into equal sized balls and place onto baking sheet about 2-3 inches apart

9. Bake for 12-14 minutes (Note: time depends on size of the cookie)

10. Remove from oven and transfer to cooling rack and let sit for about 10 minutes and serve with ice cream or a glass of milk, enjoy!

Makes about 24 cookies