Description
Soft, chewy cookies filled with tangy cheesecake and jammy blueberries. Easy, beginner-friendly, and irresistibly delicious.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tsp cornstarch
1 tbsp water
Instructions
1. In a small saucepan, cook blueberries, sugar, cornstarch, and water over medium heat until thick and glossy. Mash slightly and cool.
2. In a bowl, beat cream cheese, sugar, and vanilla until smooth.
3. In a separate bowl, cream butter with both sugars until fluffy. Beat in egg and vanilla. Mix in flour, baking soda, and salt until soft dough forms.
4. Preheat oven to 350°F (175°C). Line baking trays with parchment. Scoop 2 tbsp dough balls and press a small well into the center.
5. Fill each well with cheesecake mixture and blueberry sauce. Swirl gently using a toothpick or knife tip.
6. Bake for 12–15 minutes until edges are set. Cool 5 minutes on tray, then transfer to wire rack.
Notes
Let the blueberry swirl cool before adding to cookies to prevent bleeding.
Chill dough slightly if it feels too soft before assembling.
Use parchment paper for even baking and easy cleanup.
Store baked cookies in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 1 month and thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg