Blueberry Cheesecake Swirl Cookies
These delightful cookies combine the buttery richness of a classic cookie with a luscious blueberry cheesecake swirl. Perfect for a special treat or dessert table!
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
Wet Ingredients:
1 cup unsalted butter, softened
cup granulated sugar
cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
Filling:
cup cream cheese, softened
cup blueberry jam
Instructions
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Cover the dough and chill for 30 minutes.
2. Make the Cheesecake Filling:
In a small bowl, beat the cream cheese until smooth.
Gently mix in the blueberry jam until swirled but not completely blended for a marbled effect.
3. Assemble the Cookies:
Preheat your oven to 350F 175C and line baking sheets with parchment paper.
Scoop out about 1 tablespoons of cookie dough and flatten slightly in your hand.
Add a small spoonful of the cheesecake filling to the center and fold the edges of the dough around it, rolling it into a ball to seal the filling inside.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Cookies:
Bake for 1012 minutes or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.