Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are a soft, moist cream cheese cookie loaded with fresh jiucy blueberries.
Servings 12 cookies
Calories 333kcal
Equipment
- baking sheet
- cooling rack
- Parchment Paper
- hand mixer
- cookie scoop
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter softened
- ½ cup Brown Sugar packed
- ½ cup Granulated Sugar
- 1 3.4 ounce instant vanilla pudding small box
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups blueberries small size
- ¼ cup cream cheese
Instructions
- Preheat your oven to 350 degrees. Line bakingsheet with parchment paper and set to the side.
- In a bowl, whisk together flour, bakingsoda and salt and set aside.
- Using a stand or electric mixer, beat thebutter and sugar on high speed until light brown , at least 2 minutes. Oncecombined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turnthe mixer up to high and mix until combined. Add blueberries and stir with a rubber spatula until mixed thoroughly.
- Use a cookie maker and scoop half of the scoop with cookie dough and add a pinch of cream cheese then add the other half of cookie dough to the scoop. Make even balls and place everythin gon a cookie sheet. Bake for 10-12 minutes, or until slightly golden and justset on the top. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.
- Enjoy!
Notes
Use a gentle touch when stirring the blueberries into the dough to keep the blueberries as intact as possible.
Do not overbake the cookies. They will continue baking some as they cool.
Use a cookie scoop to assure a uniform size cookie.