Description
These Blueberry Cheesecake Swirl Cookies are a delightful combination of creamy cheesecake and sweet, tangy blueberries, all wrapped up in a soft, chewy cookie. The gorgeous swirl pattern gives them a beautiful look, while the taste is an irresistible mix of fruity, tangy, and sweet. Perfect for any occasion!
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 over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 5 minutes.
- Remove from heat and let it cool. Use a fork or a potato masher to gently crush the blueberries for a swirl effect.
- Make the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make the Cheesecake Filling:
- In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Optionally, stir in sour cream for added creaminess.
- Assemble the Cookies:
- Scoop a tablespoon of cookie dough and flatten it slightly with your fingers or the back of a spoon.
- Place a small teaspoon of the cheesecake filling in the center of the dough.
- Add a small spoonful of the blueberry mixture on top of the cheesecake filling.
- Gently fold the edges of the cookie dough around the filling and blueberry swirl, then roll into a ball.
- Place the dough ball onto the prepared baking sheet, and lightly flatten with your fingers.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are just set.
- Remove from the oven and 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:
- Once cooled, enjoy these decadent Blueberry Cheesecake Swirl Cookies with a glass of milk or your favorite beverage!
Notes
- If using frozen blueberries, be sure to thaw them and drain any excess liquid before making the swirl.
- For a more pronounced swirl, you can swirl the blueberry filling directly into the cream cheese mixture before adding it to the cookie dough.
- You can also drizzle some white chocolate over the top of the cookies for extra sweetness.
- Prep Time: 25 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg