Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl whisk together flour, baking powder, and salt.
- In another bowl beat butter, cream cheese, and sugar until smooth and creamy.
- Add egg and vanilla extract and mix until fully combined.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in blueberries and white chocolate chips.
- Scoop cookie dough onto the prepared baking sheet leaving space between each.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on the tray for a few minutes before transferring to a rack.
Notes
Use chilled blueberries if using frozen to avoid excess moisture in the dough.
Do not overmix after adding blueberries to keep them intact.
For extra cheesecake flavor, chill the dough for 20 minutes before baking.
Store cookies in an airtight container in the refrigerator for best freshness. DID YOU MAKE THIS EASY RECIPE? If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):
Do not overmix after adding blueberries to keep them intact.
For extra cheesecake flavor, chill the dough for 20 minutes before baking.
Store cookies in an airtight container in the refrigerator for best freshness. DID YOU MAKE THIS EASY RECIPE? If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):