# Ingredient List:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/4 tsp salt
→ Cheesecake Filling
09 - 4 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1/2 tsp vanilla extract
→ Blueberry Swirl
12 - 1/2 cup fresh or frozen blueberries
13 - 2 tbsp granulated sugar
14 - 1 tsp cornstarch
15 - 1 tbsp water
# How-To Steps:
01 - Combine blueberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring occasionally, for approximately 5 minutes until thickened. Lightly mash the berries, stir thoroughly, and allow to cool completely.
02 - Beat softened cream cheese with sugar and vanilla extract in a small bowl until smooth. Chill briefly if needed to achieve desired consistency.
03 - Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add egg and vanilla, mixing until combined. Whisk together flour, baking soda, and salt in a separate bowl. Gradually incorporate dry ingredients into wet mixture, stirring until soft dough forms.
04 - Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto sheet, creating 18 cookies. Use thumb or back of spoon to create well in each dough ball.
05 - Spoon cheesecake filling dollop into each well, then top with small amount of cooled blueberry swirl. Using toothpick or butter knife, gently swirl fillings together to create marbled effect.
06 - Bake for 12 to 15 minutes until edges are set and centers remain soft. Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
