Ingredients
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
4 oz (115 g) cream cheese, softened
3 tablespoons sugar
½ teaspoon vanilla extract
½ cup blueberry jam or pie filling
Instructions
In a small bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until smooth and creamy. Refrigerate while preparing the cookie dough.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well. Add vanilla.
Add the dry ingredients to the wet mixture and mix just until combined. Chill dough for 30 minutes.
Drop spoonfuls of chilled cheesecake filling over the cookie dough. Add small spoonfuls of blueberry jam.
Gently fold with a spatula 2–3 times — do NOT overmix. You want visible blueberry and cheesecake streaks.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of dough (2–3 tbsp each) onto the tray.
Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on the tray for 10 minutes before transferring
Leave a Comment