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2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

8 ounces cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

¼ cup blueberry jam

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1. Make the Cookies: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.

2. Make the Cheesecake Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. Assemble the Cookies: Divide the cookie dough in half. Keep one-half plain. Gently fold in ¼ cup of the blueberry jam to the other half.

4. Swirl the Cookies: Drop rounded tablespoons of the plain dough onto ungreased baking sheets. Top each with a dollop of the blueberry swirl dough. Using a knife or fork to swirl the two doughs together creates a marbled effect.

5. Bake the Cookies: Bake at 375°F (190°C) for 10-12 minutes or until golden brown on the edges.

6. Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Use ½ cup of blueberry jam in the cookie dough for a more intense blueberry flavor.

If you don’t have blueberry jam, swap in raspberry, strawberry, or any other fruit jam or preserves you like.

To make these cookies ahead of time, freeze the unbaked dough balls on a baking sheet. Once frozen, transfer them to a freezer bag and store them for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Add chopped nuts (like walnuts or pecans) or chocolate chips to the dough for extra flavor and texture.