Blueberry Cheesecake Swirl Cookies
These Blueberry Cheesecake Swirl Cookies combine the soft and chewy texture of cookies with the creamy richness of cheesecake and the fruity sweetness of blueberry swirls. Perfect for dessert lovers and special occasions!
Ingredients
For the Cookie Dough:
- - 1 cup unsalted butter softened
- - 1 cup granulated sugar
- - 1/2 cup light brown sugar packed
- - 2 large eggs
- - 2 teaspoons vanilla extract
- - 3 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1/2 teaspoon baking soda
- - 1/2 teaspoon salt
For the Cheesecake Filling:
- - 8 oz cream cheese softened
- - 1/4 cup powdered sugar
- - 1/2 teaspoon vanilla extract
For the Blueberry Swirl:
- - 1 cup fresh or frozen blueberries
- - 1/4 cup granulated sugar
- - 1 teaspoon cornstarch
Instructions
- Prepare the Blueberry Swirl: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and cornstarch. Cook while stirring until the mixture thickens and reduces, about 5-7 minutes. Let cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Cookie Dough: In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy. Add the eggs and vanilla extract, and mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Add a small dollop (about 1 teaspoon) of the cheesecake filling and a small swirl of blueberry topping to the center. Wrap the dough around the filling to seal it and form a ball.
- Bake: Place the stuffed cookie dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- To save time, you can prepare the blueberry swirl and cheesecake filling a day in advance and store them in the refrigerator.
- Dough can be chilled for an hour to make shaping easier.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.