Ingredients
Scale
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar (divided)
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz cream cheese (softened)
- ½ cup fresh or frozen blueberries
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- For the blueberry swirl, combine blueberries, 2 tablespoons sugar, cornstarch, and water in a saucepan over medium heat. Cook until thickened, about 5 minutes, then cool.
- Cream together softened butter, granulated sugar, and brown sugar in a bowl. Add the egg and vanilla until well mixed.
- Whisk together flour, baking soda, and salt in another bowl; gradually add to the wet mixture.
- In a separate bowl, beat cream cheese with remaining sugar and vanilla until smooth.
- Preheat oven to 350°F (175°C). Scoop cookie dough onto a lined baking sheet; create indentation for filling. Add cheesecake mixture followed by blueberry swirl.
- Bake for 12-15 minutes until edges are golden; let cool before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg