Tender, buttery cookies with creamy cheesecake and blueberry swirl creating a dreamy, marbled delight.
# What You Need:
→ Cookie Dough
01 - ½ cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - ¼ cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1¼ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt
→ Cheesecake Filling
09 - 4 ounces cream cheese, softened
10 - ¼ cup granulated sugar
11 - ½ teaspoon vanilla extract
→ Blueberry Swirl
12 - ½ cup fresh or frozen blueberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon cornstarch
15 - 1 tablespoon water
# Directions:
01 - In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, for about 5 minutes until thickened. Lightly mash the berries, stir well, and allow to cool completely.
02 - In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Chill briefly if needed to firm up.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough (18 cookies total) onto the baking sheet. Use your thumb or the back of a spoon to make a well in each dough ball.
05 - Spoon a dollop of cheesecake filling into each well, then top with a small amount of the cooled blueberry swirl. Use a toothpick or butter knife to gently swirl the fillings together for a marbled effect.
06 - Bake for 12 to 15 minutes, until edges are set and centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
