Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup fresh blueberries or frozen blueberries, thawed and drained
- Optional: extra blueberries for garnish
Instructions
- Blend the softened cream cheese with powdered sugar until smooth; set aside for the swirl filling.
- In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then vanilla. Gradually add dry ingredients and mix until just combined.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, flatten into rounds. Spread a small amount of cream cheese filling on each, add blueberries, then swirl gently into the dough.
- Place cookies onto the prepared baking sheet.
- Bake for 12-15 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use properly thawed and drained blueberries to prevent excess moisture.
- Softened cream cheese ensures smooth mixing and a creamy swirl.
- Avoid overmixing cookie dough to keep cookies tender.
- Swirl gently to prevent blueberries and filling from breaking apart.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg