Description
These Blueberry Cheesecake Swirl Cookies combine a tender cookie base with a creamy cheesecake center and a vibrant blueberry jam swirl, creating a delightful balance of sweet and tangy flavors. Perfect for dessert or an indulgent snack, these cookies are easy to make and bake in about 45 minutes.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Additional
- ½ cup blueberry jam (store-bought or homemade)
Instructions
- Prepare the Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In another large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, then beat until fully incorporated. Gradually add the dry ingredients into the wet mixture and mix just until combined. Chill the dough in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Set aside.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of chilled dough and flatten it slightly in your hand. Place about ½ teaspoon of the cheesecake filling in the center, then swirl a small amount of blueberry jam on top. Cover with more dough, sealing the edges completely. Roll the assembled dough into a smooth ball and place it on the prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Chilling the dough helps prevent excessive spreading and maintains the cookie shape.
- You can substitute blueberry jam with other fruit preserves if desired.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
