Cookie of the Month: March 2025

“Blueberry cheesecake cookies are a delightful hybrid of two beloved treats: classic cheesecake and soft, chewy cookies.” - William Tew

Blueberry Cheesecake Cookies

William Tew, Executive Chef at Wilson Country Club

Ingredients:

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 1/8 teaspoon salt

• 1 cup sugar

• 10 tablespoons unsalted butter, softened

• 1 egg

• 2 teaspoons vanilla extract

• ¼ teaspoon almond extract

• 1/3 cup sour cream

• 1½ cups fresh blueberries

• 4 ounces cream cheese, cut into ¼-inch pieces and freeze

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

3. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in ½ of the sour cream. Continue alternating the additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in the blueberries and frozen pieces of cream cheese.

4. Drop 1½ tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.

5. Bake in the preheated oven until the bottom of the cookies just begins to brown, 15-18 minutes. Cool on the baking sheets for minutes before removing to a wire rack to cool completely.

NOTES: Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all-purpose gluten-free flour when using almond flour. 

Yields ~28 Cookies