Blueberry Cheesecake Swirl Cookies (Printable Version)
# What You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1/2 cup light brown sugar, packed
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Cheesecake Filling
10 -
8 oz cream cheese, softened
11 -
1/4 cup powdered sugar
12 -
1/2 teaspoon vanilla extract
→ Blueberry Swirl
13 -
1 cup fresh or frozen blueberries
14 -
1/4 cup granulated sugar
15 -
1 teaspoon cornstarch
# Steps to Follow:
01 -
In a small saucepan over medium heat, combine the blueberries, granulated sugar, and cornstarch. Cook while stirring until the mixture thickens and reduces, about 5-7 minutes. Let cool completely.
02 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
03 -
In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy. Add the eggs and vanilla extract, and mix until well combined.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
05 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Add a small dollop (about 1 teaspoon) of the cheesecake filling and a swirl of blueberry topping to the center. Wrap the dough around the filling to seal it and form a ball.
06 -
Place the stuffed cookie dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are set and lightly golden.
07 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
# Additional Notes:
01 -
Prepare the blueberry swirl and cheesecake filling a day in advance to save time. Store them in the refrigerator.
02 -
Chilling the dough for an hour will make shaping the cookies easier.
03 -
Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.