Description
Delicious cookies with a creamy blueberry cheesecake swirl, combining the textures of a cookie and cheesecake for a delightful treat.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
- ¼ cup blueberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix together the softened cream cheese and blueberry jam until smooth.
- Drop spoonfuls of the cookie dough onto your lined baking sheet, about two inches apart.
- Top each cookie dough ball with a small spoonful of the blueberry cream cheese filling, then swirl it gently.
- Bake for 10-12 minutes, or until the edges start to turn golden.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make ahead by preparing the dough up to two days in advance. You can also use an air fryer for a different cookie texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry, cheesecake, cookies, dessert, baking