Soft and chewy cookies bursting with fresh blueberries and a creamy cheesecake filling that brings a fun twist to a classic dessert.

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup fresh blueberries

1/2 cup white chocolate chips

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and beat until smooth and combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Gently fold in the blueberries and white chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If you prefer softer cookies, bake closer to 10 minutes.

Ensure that the cream cheese and butter are softened to room temperature for a smoother batter.

You can substitute the white chocolate chips with regular chocolate chips if preferred.