Description
Sweet blueberry cheesecake swirl cookies blend creamy cheesecake essence with classic cookie comfort. Delicate swirls of blueberry dance through rich cream cheese, promising a delightful harmony of flavors you’ll savor with each delectable bite.
Ingredients
Scale
Flour and Dry Ingredients:
- 2 1/4 cups (540 milliliters) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fat and Sugar Ingredients:
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
Liquid and Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (30 grams) powdered sugar
- 1/2 cup (160 grams) blueberry jam or preserves
- 1/4 cup (40 grams) fresh or frozen blueberries (optional)
Instructions
- Craft the velvety cheesecake filling by whipping cream cheese, powdered sugar, and vanilla until silky smooth. Refrigerate the mixture to maintain its delicate consistency.
- Transform blueberries into a vibrant swirl by gently mashing them and blending with blueberry jam, creating a rich, fruity compote.
- Construct the cookie foundation by whisking flour, baking powder, baking soda, and salt in a separate bowl. In another vessel, cream butter with granulated and brown sugars until airy and light. Incorporate egg and vanilla, mixing thoroughly until harmonious.
- Marry the dry and wet ingredients, folding gently to create a cohesive dough. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Sculpt individual cookie bases by portioning dough balls. Hollow the center of each, nestling a dollop of cheesecake filling and blueberry swirl. Carefully seal the edges, encapsulating the luscious center.
- Embellish the cookie tops with a delicate drizzle of blueberry jam for visual allure.
- Position cookies on the prepared sheet, ensuring generous spacing. Bake for 12-14 minutes until edges achieve a golden, crisp perimeter.
- Allow cookies to rest on the baking sheet for a brief 5-minute cooling period before transferring to a wire rack for complete cooling and setting.
Notes
- Chill the cheesecake filling for at least 30 minutes before using to help it maintain structure and prevent spreading during baking.
- Mash blueberries gently to release natural juices without creating too much liquid that could make the cookie dough soggy.
- Use room temperature ingredients, especially cream cheese and butter, to ensure smooth mixing and consistent cookie texture.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg