Description
Soft, chewy cookies with a luscious cream cheese center swirled with fresh blueberries – a perfect combination of cookie and cheesecake in one bite.
Ingredients
For the cookie dough:
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
For the cheesecake swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. For the cheesecake swirl, beat cream cheese, sugar, and vanilla until smooth. Gently fold in blueberries.
7. Scoop cookie dough onto prepared baking sheet. Top each cookie with a spoonful of cheesecake mixture.
8. Use a toothpick or skewer to swirl the cheesecake mixture into the cookie dough gently.
9. Bake for 12–15 minutes until edges are lightly golden and centers are set.
10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a more vibrant blueberry flavor, lightly mash blueberries before folding.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
Optional: drizzle with white chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry cheesecake swirl cookies, soft cookies, cheesecake cookies, sweet treat