Description
Delight in these irresistible Blueberry Cheesecake Cookies, featuring a tender cookie base bursting with fresh blueberries and topped with a luscious, creamy cheesecake swirl. Perfectly baked to golden perfection, these cookies combine the fruity tang of blueberries with the rich smoothness of cream cheese for a deliciously unique treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
Cheesecake Swirl
- 4 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Cookie Dough: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes, ensuring good aeration for tender cookies.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the dough, making sure they are evenly distributed without breaking them.
- Prepare Cheesecake Swirl: In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, forming the cheesecake topping.
- Assemble the Cookies: Using a tablespoon measure, scoop about 1.5 tablespoons of cookie dough onto the prepared baking sheet, spacing each ball about 2 inches apart to allow room for spreading.
- Add Cheesecake Topping: Place a small spoonful of the cheesecake mixture on top of each cookie dough ball.
- Create Swirls: Use a toothpick or knife to gently swirl the cheesecake filling into the cookie dough, creating a beautiful marbled effect without fully mixing it.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For best results, use fresh blueberries to avoid excess moisture, but frozen can be used if thawed and drained.
- Ensure the cream cheese and butter are softened to room temperature to facilitate easy mixing and a smooth texture.
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- The cheesecake swirl adds a rich flavor and a beautiful presentation, so take care when swirling to avoid fully blending it with the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
