Today I’m bringing you a warm-weather recipe for one of my favorite cookies. I’m willing to bet these Blueberry Cheesecake Cookies will become one of your favorites too!
These sweet and chewy cookies are a favorite of mine not only because they taste so good, but because I can make them year-round, even when blueberries aren’t in season. Huge fresh blueberries haven’t made an appearance in our stores yet but that hasn’t stopped me from baking these cookies. These sweet Blueberry Cheesecake Cookies are made with Craisins Dried Cranberries infused with blueberry juice. If you’ve never tasted Craisins, you’re in for a treat.
My 13 year old daughter introduced Craisins “blueberries” to me not too long ago. It seems they’re a favorite snack among her dancer friends. Dried cranberries are a delicious low-calorie snack that I feel good about giving to my daughter to snack on after her ballet workout. They’re lightly sweet, chewy and they’re lovely tossed into cookie dough.
These tasty morsels of dried fruit provide the perfect balance of sweetness and tartness to these cookies. And with the addition of cream cheese to the cookie dough, the cookies become super soft and chewy, which is the way I love my cookies to be. My family must love them this way too because they never last very long in the cookie jar…if they ever make it to the cookie jar.
These fresh “blueberry-inspired” cookies totally remind me of the warm weather months of summer.
When my five kids were small, at the beginning of every summer, a close group of families we knew well would all gather together early on a Saturday morning and drive to the nearby (1 hour away) blueberry farm to pick fresh blueberries.
Each child was equipped with a hat, plenty of sunscreen and a bucket to fill with blueberries. We always ended up picking way more blueberries than we ever thought we needed, but somehow we always managed to use up all the blueberries in various recipes. We would spend the morning picking blueberries and after the kids got tired, they’d play chase through the bushes. By mid-afternoon, everyone was tired and ready for a picnic lunch.
My kids grew up participating in this yearly excursion and actually looked forward to it every year. However, in the last year or so, I’ve noticed that I’m the only one who manages to get up at the crack of dawn to pick blueberries. My kids have grown up and they’re at the age where they’d much rather trade blueberry picking for sleep. Sigh.
I think I’ll be the only member of my family participating in the blueberry picking again this summer, but that’s okay. I may not be able to pick as many blueberries by myself, but it’ll be fun to catch up with my other mom friends.
I’ll be using plenty of fresh blueberries in recipes in the next few months. But I don’t think I’ll ever change up this one. These cookies are perfect just they way they are and what makes them even better is the fact that they can be made year-round, not just during blueberry season.
Have you ever used Craisins in any recipes? Tell me about your recipe in the comment section below.
Other recipes you might like…
Blueberry Cheesecake Cookies
- 1 cup butter , softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 8 ounces cream cheese , softened
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups Craisins Blueberry Infused Dried Cranberries
- Preheat the oven to 350 degrees F.
- Beat together the butter, sugar, brown sugar and cream cheese in a bowl of a stand mixer.
- Add the egg and vanilla, mix well.
- In a separate bowl, mix together the flour, baking soda and salt. Gradually add to the mixer, scraping down the sides of the bowl as necessary.
- Fold in the Craisins.
- Scoop by rounded tablespoon onto baking sheet lined with parchment paper.
- Bake for 8-10 minutes, until the edges begin to brown.
- Let cool on a baking sheet for a minute or two, then transfer to wire rack to continue cooling.