Description
These cookies combine soft cookie and creamy cheesecake with a bright blueberry swirl, perfect for family or guests.
Ingredients
Scale
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz cream cheese (softened)
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Make the Blueberry Swirl: In a small saucepan, mix blueberries, 2 tbsp sugar, cornstarch, and water. Cook over low heat until the berries break down and the mix thickens. Cool to room temperature.
- Prepare the Cheesecake Filling: Beat the cream cheese with ¼ cup sugar and ½ tsp vanilla until smooth. Set aside in the fridge.
- Make the Cookie Dough: Cream softened butter with ½ cup granulated sugar and ¼ cup brown sugar. Add egg and 1 tsp vanilla, beat until mixed. Stir in flour, baking soda, and salt until you have a soft dough.
- Shape and Fill the Cookies: Scoop cookie dough into balls and place on a baking sheet lined with parchment.
- Add Fillings: Make a small well in each dough ball. Spoon a little cheesecake filling into each well, then add a small spoon of blueberry swirl on top. Gently press the dough around the filling so it stays enclosed but visible.
- Bake: Preheat oven to 350°F (175°C). Bake cookies 10–12 minutes, until edges are lightly golden. Cool on a rack before serving.
Notes
Serve cookies warm or at room temperature. Store cooled cookies in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg