Blueberry Cheesecake Swirl Cookies (Print Format)
Soft cookies blend blueberry jam and creamy cheesecake for a perfect swirled dessert.
# Ingredients:
→ Dry Ingredients
01 -
2½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
¾ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
½ cup brown sugar
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
→ Filling
10 -
4 oz (115 g) cream cheese, softened
11 -
3 tablespoons sugar
12 -
½ teaspoon vanilla extract
13 -
½ cup blueberry jam or pie filling
# Steps:
01 -
In a small bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until smooth and creamy. Refrigerate while preparing the cookie dough.
02 -
In a bowl, whisk together flour, baking soda, baking powder, and salt.
03 -
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
04 -
Add eggs one at a time, mixing well. Add vanilla.
05 -
Add the dry ingredients to the wet mixture and mix just until combined. Chill dough for 30 minutes.
06 -
Drop spoonfuls of chilled cheesecake filling over the cookie dough. Add small spoonfuls of blueberry jam. Gently fold with a spatula 2–3 times — do NOT overmix. You want visible blueberry and cheesecake streaks.
07 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
08 -
Scoop large balls of dough (2–3 tbsp each) onto the tray. Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on the tray for 10 minutes before transferring.
# Tips:
01 -
Do not overmix the blueberry and cheesecake fillings into the dough.
02 -
Chilling the dough is crucial for preventing spreading during baking.
03 -
Ensure the cream cheese is softened for easy mixing.