Description
These Blueberry Cheesecake Swirl Cookies are soft, buttery, and filled with a luscious cream cheese center and a sweet blueberry swirl. They are perfect for any occasion and bring a delightful combination of flavors in every bite.
Ingredients
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Blueberry Swirl:
- 1/2 cup blueberry jam (store-bought or homemade)
Instructions
Prepare the Dough
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Cover and refrigerate the dough for 30 minutes.
Make the Cheesecake Filling
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until 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 about 1 tablespoon of cookie dough and flatten it slightly in your hand. Add a small dollop of the cheesecake filling (about 1/2 teaspoon) and a small swirl of blueberry jam in the center. Top with another small piece of dough and seal the edges, forming a ball.
Bake
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger blueberry flavor, you can use fresh blueberries blended with a bit of sugar instead of jam.
- Be sure not to overfill with cheesecake filling to avoid leakage during baking.
- These cookies taste best when slightly chilled, making them perfect for storing in the fridge and enjoying later.