Ingredients
Scale
- For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until thickened (about 5 minutes). Mash slightly and let cool.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Prepare the Cookie Dough: Cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until a soft dough forms.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Scoop 2-tablespoon portions 2 inches apart. Make a small well in each.
- Add Fillings: Spoon cheesecake filling into each well, then add blueberry swirl. Use a toothpick or knife to create a marbled effect.
- Bake: Bake 12–15 minutes until edges are set and centers slightly soft. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
- Use raspberry or strawberry preserves for a flavor variation.
- Store in an airtight container in the refrigerator up to 5 days.
- Bring to room temperature before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American