Lemon-Blueberry Cheesecake Cookies recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 egg
1 (17.5 ounce) pouch sugar cookie mix (such as Betty Crocker®)
4 teaspoons lemon extract
⅔ cup blueberry baking chips (such as The Prepared Pantry)

Nutrition Info

220.2 calories
carbohydrate: 27.4 g
cholesterol: 24 mg
fat: 11.1 g
fiber: : -
protein: 2.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 107.1 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.

  2. Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract, stir until dough is well incorporated. Gently fold in blueberry chips.

  3. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.

  4. Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

Recipe Yield

1 1/2 dozen cookies

Recipe Note

After my recipe for Incredible Raspberry Cheesecake Cookies was published, I decided to purchase other flavored tidbits from the company that got me started on my newest cookie venture. This is a delightful spin-off.

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