Blueberry Cheesecake Swirl Cookies: A Dessert Dream Come True!
There’s something magical about combining two classics—cheesecake and cookies. These Blueberry Cheesecake Swirl Cookies remind me of cozy weekends spent baking treats that brought joy to every bite. The sweet, tangy blueberry swirl paired with the creamy cheesecake filling creates a little pocket of happiness in every cookie. Try them today, and let your kitchen smell like pure heaven!
Ingredients
Dry Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
Filling:
1/2 cup cream cheese, softened
1/4 cup blueberry jam
Optional: Substitute gluten-free flour or swap the jam with your favorite preserves.
Directions
Prep Time! Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Dry Mix: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter & Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy. Add vanilla extract and egg, mixing until smooth.
Combine: Gradually mix in the dry ingredients until the dough is well blended but not overworked.
Create the Filling: Combine softened cream cheese and blueberry jam. Swirl gently for a marble effect.
Shape the Cookies: Scoop dough into balls and place on the baking sheet. Use your thumb to make an indentation in each. Fill with a small amount of cream cheese-blueberry mixture.
Bake to Perfection: Bake for 12–14 minutes, or until edges turn light golden. Cool on wire racks before enjoying.
Helpful Tips:
Chill the dough for 30 minutes to prevent spreading. Add a teaspoon of lime zest to the filling for a tangy twist. Use a cookie scoop for even sizing and better presentation.
Blueberry Cheesecake Swirl Cookies: A Dessert Dream Come True
