Description
Delight in these Blueberry Cheesecake Swirl Cookies, featuring a tender buttery cookie dough filled with creamy cheesecake and swirled with sweet blueberry jam. Perfectly balanced in sweetness and bursting with fruity flavor, these cookies are a delicious treat for any occasion.
Ingredients
Scale
Cookie Dough
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 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
Topping
- 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 fully combined. In a separate mixing bowl, beat the softened unsalted 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, beating well until fully incorporated. Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Set aside for assembly.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of the chilled dough and flatten it slightly in your palm. Place approximately ½ teaspoon of the cheesecake filling in the center, and then add a small swirl of blueberry jam on top of the filling. Cover with a bit more dough, carefully sealing the edges around the filling to encase it fully. Roll gently into a smooth ball and place on the prepared baking sheet, leaving about 2 inches between each cookie to allow spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the centers remain soft. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is important to prevent spreading and helps the cookies hold their shape better.
- You can use store-bought or homemade blueberry jam depending on your preference and availability.
- Ensure the cream cheese is softened at room temperature for smoother mixing in the cheesecake filling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
