fudgy, cocoa-dusted cookies with a hidden core of creamy cheesecake and bursts of juicy blueberries, rolled in powdered sugar for a snowy finish.

Ingredients:

• ½ cup (1 stick / 113g) unsalted butter, melted and cooled
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup (95g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• Cheesecake filling:
• 4 oz (115g) cream cheese, softened
• 2 tbsp granulated sugar
• ¼ tsp vanilla extract
• ½ cup (75g) fresh or frozen blueberries, patted dry and halved
• ½ cup (60g) powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add egg and vanilla; mix until glossy.
4. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients; mix until just combined.
6. Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth and thick. Chill 10 minutes.
7. Scoop 1½-tbsp portions of cookie dough. Flatten slightly. Place ½ tsp cheesecake filling in the center, top with 2–3 blueberry halves, then wrap dough around to seal. Roll into a smooth ball.
8. Place powdered sugar in a shallow bowl. Roll each ball until fully coated.
9. Place 2 inches apart on sheets. Bake 10–12 minutes—edges set, centers soft and cracked.
10. Cool 5 minutes on sheets (filling will be molten!). Transfer to a rack. Best served warm for the ultimate blueberry-cheesecake experience.