Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup fresh blueberries or frozen (thawed)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice (optional for a hint of tartness)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing on low speed. Gently fold in blueberries.
- In a small bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Drop spoonfuls of cookie dough onto prepared baking sheets. Dollop spoonfuls of cream cheese mixture onto each cookie and swirl with a toothpick.
- Bake for 10-12 minutes until golden edges. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the cookie dough for at least 30 minutes before baking to prevent spreading.
- Use fresh blueberries for a brighter flavor; frozen berries should be thawed and drained.
- Adjust the amount of cheesecake filling for desired swirl density.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg