Blueberry Cheesecake Cookies (Print Version)

# Ingredients:

→ Cookie Base

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 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Cheesecake Filling

09 - 4 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1/2 teaspoon vanilla extract

→ Blueberry Swirl

12 - 1/2 cup fresh or frozen blueberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon cornstarch
15 - 1 tablespoon water

# Instructions:

01 - Cook blueberries, sugar, cornstarch, and water in saucepan over medium heat until thickened, about 5 minutes. Mash slightly and cool.
02 - Beat cream cheese, sugar, and vanilla extract until smooth.
03 - Cream butter and sugars, add egg and vanilla. Separately mix dry ingredients, then combine with wet ingredients until soft dough forms.
04 - Make wells in 2-tablespoon dough portions. Fill with cheesecake mixture and blueberry swirl, then marble together.
05 - Bake at 350°F for 12-15 minutes until edges are set. Cool 5 minutes on sheet, then transfer to rack.

# Notes:

01 - Can substitute raspberry or strawberry preserves for blueberries
02 - Store in refrigerator up to 5 days
03 - Serve at room temperature

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