Blueberry Cheesecake Cookies

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup (50g) cream cheese, softened
• 1 large egg
• 1/2 cup (120g) fresh or frozen blueberries
• 1/4 cup (60g) white chocolate chips

Preparation Time:

20 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a large bowl, use an electric mixer to beat together the butter and cream cheese until light and fluffy.
5. Beat in the egg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the blueberries and white chocolate chips.
8. Use a cookie scoop or two spoons to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information: (Per cookie)

• Calories: 180
• Fat: 8g (12% DV)
• Saturated Fat: 5g (25% DV)
• Cholesterol: 30mg (10% DV)
• Sodium: 120mg (5% DV)
• Carbohydrates: 25g (8% DV)
• Dietary Fiber: 1g (4% DV)
• Sugar: 15g
• Protein: 3g

Dish Characteristics:

• Soft and chewy cookies with a graham cracker crust
• Sweet and tangy blueberry cheesecake filling
• Studded with white chocolate chips

User Comments:

• "These cookies are amazing! The blueberry cheesecake filling is so creamy and flavorful." - Sarah J.
• "I love that these cookies are easy to make and always turn out great." - Emily K.
• "These are the perfect cookies for a summer party or potluck." - John A.

Special Precautions and Tips:

• If you don't have cream cheese, you can substitute 1/4 cup (50g) of sour cream.
• To make the cookies even cheesier, use 1/2 cup (100g) of cream cheese instead of 1/4 cup.
• For a sweeter cookie, add an extra 1/4 cup (50g) of sugar.
• To prevent the cookies from spreading too much, chill the dough for at least 30 minutes before baking.
• If the cookies are browning too quickly, reduce the oven temperature by 25°F (15°C).