Blueberry Cheesecake Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Filling

10 - ½ cup cream cheese, softened
11 - ¼ cup blueberry jam

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until incorporated.
04 - Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
05 - Mix the softened cream cheese with the blueberry jam, creating a marbled effect.
06 - Scoop dough balls onto baking sheets. Create indentations and fill with cream cheese-blueberry mixture.
07 - Bake for 12-14 minutes until edges are lightly golden. Cool on wire rack before serving.

# Notes:

01 - Use high-quality blueberry jam for best flavor
02 - Chill dough for 30 minutes to prevent spreading
03 - Add lemon zest to filling for extra tang

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