Description
A delightful fusion of classic cookies and rich cheesecake, bursting with blueberries and creamy goodness.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 (8 oz) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Gently fold the fresh blueberries into the cookie dough.
- Scoop mounds of cookie dough onto the prepared baking sheets, spacing them appropriately.
- Dollop the cream cheese mixture on top of each cookie mound and swirl with a toothpick.
- Bake for 10-12 minutes, until the edges are lightly golden and centers are set but soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a cooling rack.
Notes
For soft and chewy cookies, avoid overbaking and allow various flavors to shine by chilling the dough if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg