Dessertsbellyfull
Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies feature soft, chewy cookies made with cheesecake instant pudding and speckled with blueberries and white chocolate chips. They taste like a combination of cheesecake and blueberry pie!
👥 36 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- microwave
- bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees F with rack in the center. Line two large baking sheets with parchment paper.
2
Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. (In the microwave this should take about ⏱️ 30 seconds on high heat, and on the stovetop it should take about 2 to ⏱️ 3 minutes on medium heat.) Set aside to cool.
frozen blueberries (see note below)1 cup
3
In a large bowl using an electric mixer, cream the butter and sugar together until well combined and fluffy, 2 to ⏱️ 3 minutes. Add in the egg and vanilla until combined. Then, add in the cooled blueberries and blend on high speed - you want to essentially "mash" the blueberries into the mixture, so that they are pureéd and fully incorporated with the butter and sugar. The mixture should be a deep purple color.
medium egg1
4
In a separate bowl whisk together the flour, cheesecake pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined. Stir in the white chocolate chips until incorporated.If the dough seems very slack, cover and chill in the freezer for ⏱️ 30 minutes before shaping into balls.
baking soda1 teaspoon
5
Using a tablespoon sized cookie scoop, form balls of dough. Transfer them to the baking sheets 2 inches apart; press down on them slightly. (Press in a couple white chocolate chips on top, if desired, for presentation.)
6
Bake for 12 to ⏱️ 13 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
7
Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)
Nutrition Facts
calories
112 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
0.3 g
sugar Content
10 g
sodium Content
105 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
15 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
1.2 g
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