Blueberry Cheesecake Swirl Cookies
A delightful combination of blueberry cheesecake flavors and soft, chewy cookies, perfect for any occasion.
Ingredients
Cookie Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 0.5 cup cream cheese, softened
- 0.25 cup blueberry jam
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a separate bowl, mix the cream cheese and blueberry jam until smooth.
Baking
- Drop tablespoon-sized amounts of the cookie dough onto a baking sheet, making a small indentation in the center of each cookie.
- Spoon a small amount of the blueberry cheesecake filling into the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. Freeze for longer storage. Let them sit at room temperature after cutting.