Ingredients (Makes ~14 cookies): • ½ cup (115g) unsalted butter, softened • ½ cup (100g) sugar • ¼ cup (50g) brown sugar • 1 large egg • 1 tsp vanilla extract • 1 ¼ cups (155g) all-purpose flour • ½ tsp baking soda • ¼ tsp salt • Zest of 1 lemon • ½ cup blackberries, halved (fresh, not too juicy)
Cheesecake swirl: • 3 oz (85g) cream cheese, softened • 2 tbsp sugar • ½ tsp vanilla extract
Instructions: 1. Beat butter with sugars until fluffy. Add egg, vanilla, and lemon zest. 2. Mix in flour, baking soda, and salt until just combined. 3. For the cheesecake swirl, mix cream cheese, sugar, and vanilla until smooth. 4. Scoop dough onto a baking tray, press a small well in each. Add a teaspoon of cheesecake mix and press in a few blackberry halves. 5. Bake at 350°F (175°C) for 10–12 min until edges are golden but centers soft.
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