Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered sugar until smooth. Set aside for the swirl filling.
- Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture and mix well.
- Fold in the sour cream and blueberries.
- Drop spoonfuls of cookie dough onto a parchment-lined baking sheet.
- Add dollops of the cream cheese mixture onto each cookie. Use a toothpick or skewer to swirl the cream cheese into the dough for a marbled effect.
- Bake at 350°F (180°C) for 12-15 minutes or until golden around the edges.
Notes
- Thaw frozen blueberries and drain excess moisture before adding to the dough to prevent sogginess.
- Ensure cream cheese is softened for easy mixing.
- For a more intense blueberry flavor, add a few extra blueberries on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg