Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
For the Cheesecake Swirl:
4 ounces cream cheese, softened to room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
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Prepare the Cookie Dough:
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Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
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Add the egg and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
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Fold in the blueberries.
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Prepare the Cheesecake Swirl:
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Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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Assemble the Cookies:
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Scoop 1.5 tablespoons of cookie dough onto the baking sheet, spacing each ball about 2 inches apart.
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Add a small spoonful of cheesecake mixture on top of each cookie dough ball.
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Use a toothpick or knife to swirl the cheesecake into the dough, creating a marbled effect.
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Bake the Cookies:
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Bake for 10-12 minutes or until the edges are golden and the centers are set.
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Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
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Notes
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Add mini chocolate chips or white chocolate chips for a sweet touch.
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Add lemon zest to the dough for a fresh citrusy kick.
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Swap blueberries for raspberries or blackberries for a different berry twist.
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For a simpler version, top the cookies with a cream cheese glaze instead of the cheesecake swirl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
