Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup fresh blueberries or frozen blueberries (thawed)
- Optional: powdered sugar for dusting
Instructions
- Prepare the Blueberry Cheesecake Filling: In a mixing bowl, combine softened cream cheese, a tablespoon of sugar, and vanilla extract. Mix until smooth. Gently fold in blueberries and set aside.
- Make the Cookie Dough: Beat softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture until just combined.
- Assemble the Cookies: Preheat oven to 350°F (175°C) and line baking sheet with parchment. Portion dough onto sheet and flatten slightly. Create a well in the center of each cookie and fill with blueberry cheesecake filling. Fold or swirl the edges to create a marbled pattern.
- Bake the Cookies: Bake for 10-12 minutes until edges are golden. Cool on baking sheet briefly, then transfer to wire rack to cool completely.
Notes
- Use fresh blueberries for the best flavor; thaw and drain frozen blueberries before use.
- Chill the dough for at least 30 minutes to prevent spreading during baking.
- Experiment with swirl techniques to achieve different visual effects.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 24 cookies total)
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg