Description
Soft, buttery cookies swirled with tangy cheesecake filling and a vibrant homemade blueberry swirl. Perfect for parties or casual snacking.
Ingredients
Scale
- 1 cup (150g) fresh or frozen blueberries
- 2 tablespoons (25g) sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 4 ounces (113g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (115g) unsalted butter, room temperature
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions
- Combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring often, until thickened. Let it cool completely.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the fridge.
- Cream butter, brown sugar, and granulated sugar. Add egg and vanilla extract, mixing until smooth. Slowly incorporate flour, baking powder, baking soda, and salt.
- Scoop out cookie dough balls and flatten slightly. Add a dollop of cheesecake filling and a swirl of blueberry mixture on top. Use a toothpick to create a marbled effect.
- Preheat the oven to 350°F (175°C). Bake cookies for 12-14 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the cheesecake filling for easier handling. Don’t overmix the cookie dough to avoid tough cookies. Use parchment paper or a silicone baking mat for easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: blueberry cookies, cheesecake cookies, party desserts, blueberry swirl cookies