Blueberry Cheesecake Swirl Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - ½ cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - ¼ cup light brown sugar, packed
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1¼ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt

→ Cheesecake Filling

09 - 4 oz cream cheese, softened
10 - ¼ cup granulated sugar
11 - ½ teaspoon vanilla extract

→ Blueberry Swirl

12 - ½ 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 until thickened, about 5 minutes. Mash slightly and cool
02 - Beat cream cheese, sugar, and vanilla until smooth
03 - Cream butter and sugars, add egg and vanilla. Mix in flour, baking soda, and salt until combined
04 - Make wells in 2-tablespoon portions of dough. Fill with cheesecake mixture and blueberry swirl. Create marble effect
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 use different berries for variety. Store in refrigerator up to 5 days. Best served at room temperature

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