Description
These Blueberry Cheesecake Swirl Cookies combine chewy cookie dough with a creamy cheesecake center and a fruity blueberry swirl. Perfectly baked to golden edges and soft centers, these cookies offer a delightful mix of sweet tartness and rich cheesecake flavor in every bite.
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 Blueberry Mixture: Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 5 minutes.
- Cool and Mash: Remove from heat and let it cool. Use a fork or potato masher to gently crush the blueberries for a swirl effect.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Beat Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add Sour Cream (Optional): Stir in sour cream if using, for added creaminess.
- Shape Cookies: Scoop a tablespoon of cookie dough and flatten it slightly with your fingers or the back of a spoon.
- Add Fillings: Place a small teaspoon of the cheesecake filling in the center of the dough.
- Add Blueberry Swirl: Spoon a small amount of the blueberry mixture on top of the cheesecake filling.
- Wrap Dough Around Filling: Gently fold the edges of the cookie dough around the filling and blueberry swirl, then roll into a ball.
- Place on Baking Sheet: Place the dough ball onto the prepared baking sheet, and lightly flatten with your fingers.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are just set.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy these decadent Blueberry Cheesecake Swirl Cookies with a glass of milk or your favorite beverage!
Notes
- Use fresh or frozen blueberries for the swirl—if using frozen, thaw them before cooking.
- Sour cream is optional but adds extra creaminess to the cheesecake filling.
- Ensure the cream cheese and butter are properly softened for easier mixing.
- Do not overmix the dough to keep cookies tender.
- Do not overbake; cookies should be soft when removed from the oven as they firm up while cooling.
