Description
These Blueberry Cheesecake Swirl Cookies combine the richness of cheesecake with the sweet burst of blueberry jam. A soft and chewy cookie dough forms the base for a creamy cheesecake filling, swirled with blueberry jam for a gourmet twist. Perfect for parties or cozy afternoons, these cookies will satisfy any dessert craving with their irresistible combination of flavors.
Ingredients
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- For the Cheesecake Filling:
- ½ cup cream cheese, softened
- ¼ cup blueberry jam
Instructions
- Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture and mix until fully combined.
- Prepare the Cheesecake Filling:
- In a small bowl, combine softened cream cheese and blueberry jam. Stir gently to create a swirl effect.
- Form and Fill the Cookies:
- Scoop cookie dough into balls and place them on the prepared baking sheets. Gently press your thumb into the center of each cookie to make an indentation.
- Add a small amount of the cream cheese and blueberry mixture into each indentation.
- Bake the Cookies:
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on wire racks.
Notes
Fruit Jam Alternatives: Substitute blueberry jam with raspberry or strawberry jam for a different twist.
Gluten-Free Option: Use gluten-free flour blend to make these cookies gluten-free.
Chill Dough: If you want to prevent spreading, chill the dough for 30 minutes before baking.
