Blueberry Cheesecake Cookies

overhead pile of blueberry cookies studded with white chocolate chips

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!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: blueberry cheesecake cookies, blueberry cookies, easy cookie recipes

Servings: cookies

Ingredients

1 cup frozen blueberries (see note below)
3/4 cup unsalted butter , softened to room temperature
1 cup granulated sugar
1 medium egg
1 teaspoon vanilla extract
2 & 1/4 cups all-purpose flour , spooned and leveled
1 box (3.4 ounce) cheesecake instant pudding (just the powder)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup white chocolate chips

Instructions

Preheat oven to 350 degrees F with rack in the center. Line two large baking sheets with parchment paper.
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.
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.
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.
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.)
Bake for 12 to 13 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
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.)

Notes

You can use fresh blueberries instead of frozen, if desired. I just find frozen blueberries to be sweeter than fresh when blueberries aren't in season. Otherwise they are interchangeable.

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