Description
These blueberry cheesecake swirl cookies are the perfect combination of soft, chewy cookie, tangy cheesecake, and fruity blueberry jam. They’re easy to make and irresistibly delicious.
Ingredients
Dry Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Filling:
½ cup cream cheese, softened
¼ cup blueberry jam
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter with both sugars until fluffy.
4. Add egg and vanilla extract to the butter mixture and mix until combined.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. In a small bowl, swirl together the cream cheese and blueberry jam without overmixing.
7. Scoop dough into balls and place on the baking sheet. Press a thumbprint into each.
8. Fill each indent with the cheesecake-blueberry swirl mixture.
9. Bake for 12–14 minutes, until edges are golden and centers are set.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes to prevent spreading.
Use a thick, high-quality blueberry jam for best results.
Add 1 tsp lemon zest to the filling for extra tang.
You can swap the jam with other fruit preserves or make it gluten-free with flour substitution.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American