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If you are looking for ways to use up your fresh picked blueberries, these Blueberry Cheesecake Pudding Cookies were made with you in mind. We froze half of our haul and still have a ton left over that are going to need to be used in the next few days so we’ll be adding more recipes soon.
We took our go-to cookie recipe, used in the Strawberries and Dream Pudding Cookies, and swapped out the strawberries for blueberries and vanilla pudding with cheesecake pudding. It’s a super simple recipe and we like to use the 2″ cookie scoop
Bailey has been asking to make food with us more and more these days and she loves using the hand mixer and blending in the ingredients. We may have lost an egg or two today but the smiles an “yummos” completely make up for it. Sienna got into the action today too and got to add in some vanilla, thanks to Gigi’s help.
We hope you and your family enjoy these Blueberry Cheesecake Pudding Cookies as much as we do!
Blueberry Cheesecake Pudding Cookies
Ingredients
- 1 cup Butter softened
- 3/4 cup Brown sugar lightly packed
- 1/4 cup Granulated white sugar
- 1 small pkg Instant Cheesecake Pudding 3.4oz
- 2 large Eggs
- 1 tsp Vanilla extract
- 2-1/4 cups Flour white or wheat
- 1 tsp Baking soda
- 1 package White chocolate chips 11 oz
- 1 cup Blueberries, fresh
Instructions
- Preheat oven to 375 degrees F. Gather all your ingredients.
- In large bowl, mix together the softened butter, both sugars, pudding mix, eggs and vanilla. Beat with a hand mixer, on medium speed until creamy and combined. Tip: Make sure the butter is soft, not melted. The consistency of your butter in the beginning will determine the texture of the completed cookie. We prefer softened butter, but you do you.
- Gradually add in 2-1/4 cups flour and baking soda to the mixture. Beat on low speed until combined.
- The texture of the mixture may seem a little dry at this stage, don't panic or add any moisture.
- Carefully fold in the white chocolate chips and blueberries.
- Using a 2" cookie scoop, scoop out dough and spread out on greased cookie sheet (or parchment paper). Don't overcrowd the cookie sheet. Bake 8-10 minutes. Do NOT over-bake! They may not seem completely done, but they are! Tip: If you use softened butter, your cookies won't spread out that much during baking, but if the butter warms too much it will spread, so you can always refrigerate the dough for 10 minutes before baking.
- Remove from the oven and let cool on the cookie sheet for a few minutes. No need to use a wire rack, just gently move them onto a plate, serve and enjoy! Note: Using a 2" cookie scoop, we were able to make 46 cookies! They are perfectly popable!
What’s your favorite way to use up those blueberries? We always love trying new recipes, so feel free to share and we may highlight your recipe!
