Blueberry Cheesecake Cookie Recipe
Don't miss these moist and delicious cookies! You'll love the blueberry flavor and the creamy cheesecake center!
Servings 10
Calories 435kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup salted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 3.4 ounces Instant cheesecake pudding mix small box
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups blueberries small
- ¼ cup cream cheese
Instructions
- Preheat the oven to 350 degrees. Add parchment paper to a baking sheet and set it to the side.
- In a bowl, whisk the flour, baking soda, and salt. Set it aside.
- In a mixing bowl, beat the better and sugar with a mixer on high until the coloring is light brown. This will take about 2 minutes. Once mixed, add the pudding mix, vanilla, and eggs. Beat on high for another 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients and mix on low. After 1 minute, turn the mixer speed to high and mix until combined.
- Add the blueberries and fold them into the dough with a spatula.
- Grab a cookie scoop and scoop half of the scoop of the dough and add a pinch of cream cheese, then add the other half of the cookie dough to the scoop. Make the mixture into an even ball and then place on the lined baking sheet.
- Put the pan in the oven and bake for 10-12 minutes or until they are slightly golden and just set on top.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a baking rack to cool.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 546mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 713IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
