Tips for Success
Soften cream cheese and butter before mixing for smooth consistency. Use parchment paper for easy release and even baking. Chill dough briefly for cleaner scooping and less spreading. Don’t overbake—the cookies should be soft and slightly underdone in the center. Gently fold blueberries into the dough to avoid crushing.
Ingredients
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Gently fold in the blueberries, being careful not to overmix. Use a cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes or until the edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Additional Tips or Variations
Add white chocolate chips for extra sweetness. Use lemon zest in the dough for a bright citrus twist. Swirl a bit of blueberry jam into the dough for added berry flavor. For mini cookies, use a smaller scoop and reduce baking time. Dust with powdered sugar for a pretty finish.