Description
These delightful cookies perfectly combine a chewy cookie base with bursts of fresh blueberries, zesty lemon, and a creamy cheesecake swirl. They’re an irresistible treat for any occasion.
Ingredients
Scale
- For the Cookies:
- 2 ¼ cups (270g) All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup (170g) Unsalted Butter, softened
- ½ cup (100g) Granulated Sugar
- ½ cup (100g) Light Brown Sugar, packed
- 1 large Egg Yolk
- 1 tablespoon Fresh Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
- 1 cup (150g) Fresh Blueberries
- For the Cheesecake Swirl:
- 4 oz (113g) Cream Cheese, softened
- ¼ cup (50g) Granulated Sugar
- ½ teaspoon Vanilla Extract
Instructions
- 1. Prepare Cheesecake Filling: In a small bowl, mix softened cream cheese, ¼ cup granulated sugar, and ½ tsp vanilla extract until smooth. Refrigerate.
- 2. Cream Butter & Sugars: In a large bowl, cream softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy (2-3 mins).
- 3. Add Wet Ingredients: Beat in egg yolk, lemon zest, and 1 tsp vanilla extract until just combined.
- 4. Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- 5. Mix Dough: Gradually add dry to wet ingredients, mixing on low speed until just combined.
- 6. Fold Blueberries: Gently fold in fresh blueberries and lemon juice.
- 7. Form & Swirl: Scoop 2 tbsp dough, flatten slightly. Dollop ½ tsp cheesecake filling onto each, lightly swirl.
- 8. Bake: Bake at 375°F (190°C) for 10-12 minutes, until edges are golden and centers are set.
- 9. Cool: Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 12 mins