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?
Preheat the oven: To 350 degrees F (175 degrees C). 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 1 1/2 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.
Recipe will yield around 22 to 24 cookies.Storing leftover cookies:
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.