Description
Soft and chewy cookies with a creamy cheesecake swirl and bursts of blueberry flavor. These easy-to-make cookies are a delightful twist on classic cheesecake, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen blueberries
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar (for cheesecake swirl)
- 1/2 teaspoon vanilla extract (for cheesecake swirl)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mash blueberries with a fork until slightly broken down. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- In another bowl, beat cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth.
- Fold mashed blueberries into the cookie dough gently, creating streaks. Do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Spoon a small amount of cream cheese mixture onto each dough mound. Use a toothpick or knife to swirl the cream cheese into the dough.
- Bake for 12-15 minutes, or until edges are lightly golden. Centers will be soft.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American