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–+ servings
Three blueberry cheesecake cookies stacked with blueberries scattered in the background.
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4.81 from 26 votes

Blueberry Cookies Recipe

Blueberry cheesecake cookies made with a cake mix base and real fresh blueberries. Soft, pillowy, and packed with that creamy cheesecake flavor in every single bite. Cream cheese folded right into the dough gives these their signature texture, and you'll have them ready to bake in about 15 minutes of hands-on time.
Author: Nikki Lee
Servings: 36 Cookies
Prep Time 15 minutes
Cook Time 7 minutes
Dough Refrigeration Time 30 minutes
Total Time 52 minutes

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!

Notes

Freeze-Dried Blueberries: If fresh blueberries aren't available or you need a cookie that holds up longer, freeze-dried blueberries are the swap to make. Fresh berries carry a lot of moisture, which makes these cookies soft and delicate by nature. Freeze-dried berries have that moisture removed, so the dough stays firmer, the cookies hold their shape better, and they last a few days longer. Use the same amount called for in the recipe.

Nutrition

Serving: 1 cookie | Calories: 120 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 136 mg | Potassium: 36 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 134 IU | Vitamin C: 1 mg | Calcium: 46 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/blueberry-cheesecake-cookies-recipe/