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A stack of four Blueberry Cheesecake Cookies on a plate next to more cookies in a bowl, a glass of milk with a straw, a blue cloth napkin, and scattered dried blueberries
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Blueberry Cheesecake Cookies

Sweet, moist and chewy Blueberry Cheesecake Cookies made with Craisins Blueberry Juice Infused Dried Cranberries.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Servings: 3 dozen cookies
Author: Joanie Zisk

Ingredients

  • 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

Instructions

  • 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.