Blueberry Cheesecake Cookies Recipe
Blueberry Cheesecake Cookies are soft, fluffy, with a cheesecake-like texture, and just bursting with fresh blueberries and velvety white chocolate chips.
Servings: 36 Cookies
Ingredients
- 1 box white or yellow cake mix dry mix
- ½ cup butter softened - room temperature (1 stick)
- 4 ounces cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 ¾ cup fresh blueberries or freeze-dried blueberries
Instructions
- In the bowl of a stand mixer or with a hand mixer in a large bowl; mix cake mix, butter, egg, vanilla extract, and softened cream cheese and beat until just combined.
- Gently stir in white chocolate chips and blueberries until just combined and evenly distributed in the dough.
- Cover dough and refrigerate the cookie dough for 30 minutes to 1 hour. Then, remove from the refrigerator and scoop with a small cookie scoop or roll into 1-inch ball-shaped cookies. Next, place the cookie on a silicone mat or parchment-lined baking sheet.
- Bake in a preheated 350°F oven for 8 to 10 minutes. Remove from the oven when the cookie is just beginning to turn golden brown on the bottom edges. Then, let the cookies rest on the baking sheet for 5 minutes to slightly firm up. Finally, remove with a spatula and place on a cooling rack to completely cool.
- Enjoy!
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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