Blueberry Cheesecake Swirl Cookies

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 oz (115 g) cream cheese, softened
• 3 tablespoons sugar
• ½ teaspoon vanilla extract
• ½ cup blueberry jam or pie filling

Instructions

1. In a small bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until smooth and creamy. Refrigerate while preparing the cookie dough.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, mixing well. Add vanilla.
5. Add the dry ingredients to the wet mixture and mix just until combined. Chill dough for 30 minutes.
6. Drop spoonfuls of chilled cheesecake filling over the cookie dough. Add small spoonfuls of blueberry jam.
7. Gently fold with a spatula 2–3 times — do NOT overmix. You want visible blueberry and cheesecake streaks.
8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of dough (2–3 tbsp each) onto the tray.
9. Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on the tray for 10 minutes before transferring.

Variation

1. Try different fruit jams like raspberry, strawberry, or apricot for alternative flavors.
2. Add a hint of lemon zest to the cheesecake filling for a citrusy twist.
3. Incorporate white chocolate chips for added sweetness and texture.

Cooking Notes

1. Do not overmix the blueberry and cheesecake fillings into the dough.
2. Chilling the dough is crucial for preventing spreading during baking.
3. Ensure the cream cheese is softened for easy mixing.

Serving Suggestions

1. Serve with a scoop of vanilla ice cream for a richer dessert.
2. Pair with a cup of tea or coffee for a delightful afternoon treat.
3. Dust with powdered sugar for a bakery-style presentation.

Tips

• Use cold cheesecake filling for the most defined swirl in your cookies.
• If using homemade blueberry jam, ensure it is thick enough to hold its shape when baking.
• Allow cookies to cool completely before transferring to a wire rack to prevent breakage.

Prep Time

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour

Nutritional Information (Per Cookie)

• Calories: 150 kcal
• Protein: 2g
• Sodium: 95mg

Frequently Asked Questions

1. Can these cookies be frozen?
   Yes, freeze the dough balls before baking for up to 3 months.
2. What type of jam works best for this recipe?
   Store-bought or homemade blueberry jam works well as long as it’s thick.
3. Can I make the dough in advance?
   Yes, refrigerate for up to 24 hours before baking.
4. How should I store leftovers?
   Keep baked cookies in an airtight container for up to 5 days.