Description
| Soft, chewy cookies filled with a creamy cheesecake layer and swirled with tangy blueberry compote. A show-stopping treat that combines two classic desserts in one. |
Ingredients
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– 1 cup sugar
– 1 stick unsalted butter, softened
– 4 oz cream cheese (plus 2 oz for filling)
– 1 egg
– 1 tsp vanilla extract
– 1 cup blueberries
– 2 tbsp sugar (for compote)
– 1 tsp lemon juice
Instructions
1. Cook blueberries, sugar, and lemon juice until thickened; let cool.
2. Cream butter, cream cheese, and sugar until fluffy.
3. Add egg and vanilla; mix well.
4. Fold in flour, baking powder, and salt.
5. Prepare cheesecake filling with 2 oz cream cheese + 2 tbsp sugar.
6. Scoop dough, add cheesecake filling + blueberry swirl, and marble with a toothpick.
7. Bake at 350°F (175°C) for 12–14 minutes. Cool before serving.
Notes
– Chill dough 30 minutes for thicker cookies.
– Use fresh or frozen blueberries.
– Don’t overload the swirl to prevent leaking.
– Store in fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg