Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
- ½ cup fresh or frozen blueberries
- 2 tablespoons powdered sugar (optional, for sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the softened butter and sugar in a large bowl until light and fluffy, using a mixer for best results.
- Add the egg and vanilla extract to the creamed mixture, beating well until combined.
- In a small bowl, beat the cream cheese until smooth. Mix in powdered sugar if you prefer a sweeter filling.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in blueberries to preserve their shape and color.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, then dollop small spoonfuls of cheesecake mixture on top.
- Use a toothpick or skewer to swirl the cheesecake into the cookie dough, creating a beautiful blueberry swirl pattern.
- Bake for 12-15 minutes until edges are golden. Let cookies cool on a wire rack before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months for longer storage.
- Thaw frozen blueberries if used, and drain excess moisture to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg