Description

Blueberry Cheesecake Swirl Cookies combine the rich, creamy filling of cheesecake with a swirl of fruity blueberry jam, all wrapped in a soft, chewy cookie dough. This easy-to-make dessert brings together the best of cheesecake and cookies in one irresistible treat. Perfect for any occasion, these cookies are sure to impress with their vibrant flavor and indulgent texture.

Ingredients

For the 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

For the Cheesecake Filling:

4 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

For the Blueberry Swirl:

½ cup blueberry jam (store-bought or homemade)

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Instructions

Prepare the Dough: In a bowl, whisk together flour, baking soda, and salt. In another bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, then beat until fully incorporated. Gradually add the dry ingredients and mix until just combined. Chill the dough in the fridge for 30 minutes.
Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Set aside.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten slightly, and add about ½ teaspoon of cheesecake filling in the center. Swirl a small amount of blueberry jam on top. Cover with more dough, sealing the edges. Roll into a ball and place on the baking sheet, leaving about 2 inches between each cookie.
Bake: Bake for 12-14 minutes, or until the edges are golden and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Fruit Variations: Swap blueberry jam for other fruit jams like raspberry, strawberry, or blackberry for a different flavor.

Cheesecake Flavor: Add lemon zest to the cheesecake filling for a citrusy twist.

Storage/Reheating: Store cookies in an airtight container at room temperature for up to 5 days. Reheat in the oven for a few minutes for added softness.

Freezing: Freeze the dough for up to 3 months. Scoop dough balls, freeze on a baking sheet, then store in a freezer bag for later use.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert, Cookie
Method: Baking
Cuisine: American