Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies are soft, rich, and chewy, packed with juicy blueberries and creamy cheesecake centers—made quick with a pressure cooker or traditional oven.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup sugar
- 10 tablespoons unsalted butter softened
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ⅓ cup sour cream
- 1 ½ cups fresh blueberries
- 4 ounces cream cheese cut into ¼-inch pieces and frozen
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together the sugar and softened butter in a larger bowl until light and fluffy.
- Add the egg and both vanilla and almond extracts to the butter-sugar mix and beat until combined smoothly.
- Stir in the sour cream until mixture becomes smooth and glossy.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in the blueberries using a spatula; avoid crushing them.
- Scoop tablespoon-sized portions onto the parchment-lined sheet, spacing about 2 inches apart.
- Bake for 12 to 15 minutes until edges are golden and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
To store, place in an airtight container for 2 days at room temp or in fridge for up to a week. Cookies can be frozen for up to three months.