Ingredients
Method
Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Prepare the Blueberry Swirl: In a small saucepan over medium heat, combine the fresh blueberries and lemon juice. Cook until the blueberries burst and release their juices, about 5 minutes. Remove from heat and let cool slightly.
Prepare the Cheesecake Mixture: In another bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth and creamy.
Create the Swirl: Gently fold the blueberry mixture into the cheesecake filling, creating a swirl effect without fully blending it in.
Assemble the Cookies: Drop tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie. Use a teaspoon to add a dollop of the blueberry cheesecake mixture on top of the cookie dough. Use a toothpick or knife to swirl the cheesecake filling and cookie dough together slightly.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serve: Enjoy the cookies warm or at room temperature. They can be stored in an airtight container for up to 5 days.
Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies