Blueberry Cheesecake Cookies Recipe

Ingredients

• 2 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.13 teaspoon salt
• 1 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 egg egg
• 2 teaspoons vanilla extract
• 0.25 teaspoon almond extract
• 0.33 cup sour cream
• 1.5 cups fresh blueberries
• 4 ounces cream cheese, cut into 1/4-inch pieces and frozen

Instructions

1. Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the mixture.
3. In a large bowl, beat together the sugar and butter with an electric mixer until the mixture is light and fluffy, approximately 2 minutes. Mix in the egg, vanilla extract, and almond extract until thoroughly combined. Gradually add 1/3 of the flour mixture, stirring until just combined. Incorporate 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, starting and ending with the flour mixture, stirring until just combined. Avoid overmixing. Gently fold in the blueberries and frozen cream cheese pieces.
4. Drop rounded tablespoons (1 1/2 tablespoon-sized) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake in the preheated oven until the bottom edges of the cookies are lightly golden brown, about 15 to 18 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

• Calories: 125 kcal
• Fat Content: 6 g
• Fiber Content: 0 g
• Sugar Content: 8 g
• Sodium Content: 47 mg
• Protein Content: 2 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g