Description
A delightful mash-up of soft cookies, tangy cheesecake, and bright blueberry jam, perfect for any dessert lover.
Ingredients
- 1/2 cup (115 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1/3 cup (70 g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries (fresh or frozen)
- 2 tbsp sugar (for compote)
- 1 tsp lemon juice
- 1 tsp cornstarch
- 4 oz (115 g) cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla, mixing until well combined.
- Fold in the flour, baking powder, baking soda, and salt until just combined.
- In a small saucepan, or microwave, prepare the blueberry compote by simmering blueberries, 2 tbsp sugar, lemon juice, and cornstarch until thick and chilled.
- In a separate bowl, beat the cream cheese with the powdered sugar until smooth.
- Portion the cookie dough, create a channel of cream cheese in the center, top with a dot of blueberry compote and gently swirl using a toothpick.
- Chill the assembled cookies on the sheet for 30–60 minutes.
- Bake at 350°F (175°C) for 10–12 minutes.
- Cool on a wire rack to set.
Notes
Use room temperature butter for better texture. Chill assembled cookies to maintain their shape during baking.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American