Description
Delight in these Blueberry Cheesecake Swirl Cookies featuring a soft, buttery cookie dough enveloping a creamy cheesecake center topped with a luscious blueberry swirl. Perfectly baked to golden edges with a tender middle, these cookies offer a perfect balance of sweet, tangy, and fruity flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook the Blueberries: Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 5 minutes.
- Cool and Crush: Remove from heat and let it cool. Use a fork or potato masher to gently crush the blueberries to create a swirl effect.
- Make the Cookie Dough: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Combine Dry and Wet Mixes: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Optionally, stir in sour cream for added creaminess.
- Assemble the Cookies: Scoop a tablespoon of cookie dough and flatten it slightly. Place a small teaspoon of cheesecake filling in the center, then top with a spoonful of the blueberry mixture.
- Encapsulate Filling: Gently fold the edges of the dough around the filling and blueberry swirl, rolling it into a ball.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet and lightly flatten with your fingers.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these decadent Blueberry Cheesecake Swirl Cookies with your favorite beverage.
Notes
- Use fresh or frozen blueberries interchangeably for the swirl.
- Sour cream in the cheesecake filling is optional but adds extra creaminess.
- Ensure butter and cream cheese are softened to room temperature for easier mixing.
- Do not overbake to keep cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
