Blueberry Cheesecake Cookies
Get the taste of creamy cheesecake in a soft, chewy cookie! These easy blueberry cheesecake cookies are made with a cake mix shortcut and are packed with juicy blueberries and white chocolate chips.
Ingredients
- 1 box (15.25 ounces) white or yellow cake mix
- ½ cup (1 stick) unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or freeze-dried blueberries
Instructions
- Get Ready to Bake: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone mats so that your cookies won't stick.
- Cream the Fats: In a large bowl with an electric mixer, beat the softened butter and cream cheese together on medium speed for about 2 minutes until it's creamy and smooth.
- Mix the Dough: Beat in the egg and vanilla extract. Then, add the dry cake mix and mix on low speed only until the flour is just combined. Do not overmix it.
- Add the Fillings: Gently use a spatula to fold in the white chocolate chips and the blueberries. Be careful not to crush the fresh blueberries while you are mixing.
- Scoop and Bake: Drop rounded tablespoons of dough about 2 inches apart onto your prepared cookie sheets. Bake for 10-12 minutes, until the edges are lightly golden.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes. This is important! Then, move them to a wire rack to finish cooling completely.
Notes
- Make sure your butter and cream cheese are at room temperature for the best results.
- For puffier cookies that don't spread as much, chill the dough for 30 minutes before baking.
- Using a small cookie scoop helps make sure that all of your cookies are the same size.
- Store any leftover cookies in an airtight container in the refrigerator for up to one week.
- These cookies are also delicious when frozen! You can freeze them for up to 3 months.