Description
Delight in these luscious Blueberry Cheesecake Swirl Cookies, featuring a tender cookie dough base with a creamy cheesecake filling and a burst of sweet blueberry jam. Perfectly baked to golden edges with a soft center, these cookies make a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Dough
- 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 until well combined. In a separate large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Filling: In a clean bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Set aside this cheesecake filling.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place about ½ teaspoon of the cheesecake filling in the center of the dough, then add a small swirl of blueberry jam on top of the filling. Cover this with more dough, carefully sealing the edges to enclose the filling and jam inside. Roll the assembled dough gently into a smooth ball and place it on the prepared baking sheet. Leave approximately 2 inches of space between each cookie to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until the edges turn golden brown but the centers remain soft. Once baked, allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This ensures the cookies hold their shape and maintain their delicious texture.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- You can use your favorite blueberry jam or homemade jam for the swirl.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a decorative touch, chill the dough balls after assembly before baking.
