Cheesecake Blueberry Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - ¼ teaspoon salt
02 - ½ teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 2 ½ cups plain flour

→ Wet Ingredients

05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - ¾ cup packed brown sugar
08 - ¾ cup white sugar
09 - 1 cup softened unsalted butter

→ Filling

10 - ¼ cup blueberry preserves
11 - ½ cup cream cheese at room temperature

# Instructions:

01 - Set your oven to 350°F (175°C) and place parchment paper on your baking trays.
02 - In a bowl, stir the flour, salt, baking powder, and baking soda together.
03 - Beat the softened butter, brown sugar, and white sugar until fluffy. Toss in the egg and vanilla, then blend well.
04 - Slowly mix the dry bowl into the wet mixture. Stop mixing as soon as it all comes together.
05 - Stir cream cheese and blueberry jam together, letting them swirl instead of fully blending.
06 - Scoop spoonfuls of dough onto the trays. Press down the middle and add a swirl of the cream cheese mix.
07 - Pop them in the oven for 12–14 minutes until the bottoms look golden. Let them cool on racks before eating.

# Notes:

01 - Try a fancy blueberry spread if possible to really step up the taste.
02 - Chill the cookie dough for half an hour to keep them from spreading too much.
03 - Lemon zest in the filling will add a tangy kick.

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