Blueberry Cheesecake Cookies

INGREDIENTS:

For the Cookie Dough:

1 cup unsalted butter (softened to room temperature)

1 cup granulated sugar

1/2 cup brown sugar (packed)

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries (gently folded in to avoid breaking)

For the Cheesecake Swirl:

4 oz cream cheese (softened to room temperature)

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Beat in the egg and vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Gently fold in the blueberries by hand, being careful not to crush them.

Step 3: Make the Cheesecake Swirl

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Step 4: Assemble the Cookies

Scoop small portions of cookie dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

Dollop a small spoonful of the cheesecake mixture on top of each cookie dough ball. Use a toothpick or knife to swirl the cheesecake into the dough, creating a marbled effect …