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Blueberry Cheesecake Swirl Cookies

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These Blueberry Cheesecake Swirl Cookies are soft, buttery, and filled with a luscious cheesecake and blueberry swirl. Perfectly sweet and tangy, they’re a delightful treat for any occasion!

Ingredients

Scale
  • For the Cookies:
    • 2 1/4 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 3/4 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 1 large egg
    • 1 tsp vanilla extract
  • For the Cheesecake Filling:
    • 4 oz cream cheese, softened
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract
  • For the Blueberry Swirl:
    • 1/2 cup blueberry jam or preserves
    • 1/4 cup fresh or frozen blueberries (optional)

Instructions

  • Prepare the Cheesecake Filling:
    In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside in the refrigerator.
  • Make the Blueberry Swirl:
    If using fresh or frozen blueberries, mash them lightly with a fork and mix with the blueberry jam. Set aside.
  • Mix the Cookie Dough:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Assemble the Cookies:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    Scoop out 1.5 tablespoons of cookie dough and flatten slightly. Add a small dollop of the cheesecake filling and a small amount of the blueberry swirl in the center.
    Top with another 1.5 tablespoons of cookie dough, sealing the edges to encase the filling. Swirl a small amount of blueberry jam on top for decoration, if desired.
  • Bake:
    Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
  • Cool:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • The blueberry jam can be swapped with homemade blueberry compote for a fresher flavor.
  • Store these cookies in an airtight container for up to a week or freeze them for longer storage.

Nutrition

Find it online: https://deliceflash.com/blueberry-cheesecake-swirl-cookies/