Description
Delight in these Blueberry Cheesecake Swirl Cookies that beautifully combine soft, buttery cookie dough with luscious swirls of creamy cheesecake and vibrant blueberry preserves, creating a perfect balance of sweet and tangy flavors in every bite.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Swirl
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Blueberry Swirl
- ½ cup blueberry preserves or jam (or thick blueberry compote)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract to infuse the dough with a rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt, evenly distributing the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring carefully until fully combined into a soft dough without overmixing.
- Prepare Cheesecake Swirl: In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, free of lumps.
- Add Swirls to Dough: Drop small spoonfuls of the cheesecake mixture and blueberry preserves into the cookie dough. Gently fold or swirl these into the dough using a spatula, being careful not to overmix to maintain distinct ribbons of cheesecake and blueberry.
- Scoop Cookies: Using about 2 tablespoons of dough per cookie, drop them on the prepared baking sheets spaced 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden and centers are just set, ensuring a soft and tender texture.
- Cool: Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely and set perfectly.
Notes
- For homemade blueberry swirl, simmer 1 cup fresh or frozen blueberries with 2 tablespoons sugar until thickened, then cool before using.
- Chill the dough for 30 minutes to achieve thicker, chewier cookies if preferred.
- Do not overmix the swirls into the dough to maintain beautiful marbled patterns.
- Use room temperature cream cheese and butter for easier blending and better texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
