Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or thawed frozen)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla; mix well.
- Gradually add dry ingredients until just combined.
- For the cheesecake swirl, beat cream cheese with powdered sugar until smooth; gently fold in half of the blueberries.
- Drop spoonfuls of cookie dough on baking sheets; add a dollop of cheesecake mixture on top along with a blueberry. Use a toothpick to swirl gently.
- Bake for 12-15 minutes or until edges are golden but centers remain soft. Cool on racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg