Ingredients

Scale

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter brought to room temperature
4 ounces cream cheese brought to room temperature
1 large egg brought to room temperature
1 cup granulated sugar
2 teaspoons clear vanilla extract
1 1/2 cups fresh blueberries

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Instructions

In a small bowl, whisk together the flour, salt, and baking powder.
In an electric or stand mixer, beat the butter and cream cheese until smooth. Add the sugar and mix until light and fluffy. Incorporate the egg and vanilla; stir until combined, ensuring to scrape down the bowl periodically.
Blend the dry mixture into the butter mixture on low speed until just combined. Fold in the blueberries gently. Cover the dough with parchment paper and refrigerate for one hour.
Preheat oven to 375°F. Using a cookie dough scoop, drop the cookie dough onto a parchment-lined baking sheet, spacing them two inches apart. Bake for 10 minutes or until the edges are set and lightly golden.

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Notes

Make sure all dairy ingredients are at room temperature for easier mixing.
Chilling the dough helps to prevent the cookies from spreading too much while baking.
Feel free to substitute frozen blueberries if fresh ones are not available, but reduce the mixing time to prevent mushiness.

Author: Thomas
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg