Blueberry Cheesecake Swirl Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup light brown sugar, packed
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 1/4 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Cheesecake Filling
09 -
4 ounces cream cheese, softened
10 -
1/4 cup granulated sugar
11 -
1/2 teaspoon vanilla extract
→ Blueberry Swirl
12 -
1/2 cup fresh or frozen blueberries
13 -
2 tablespoons granulated sugar
14 -
1 teaspoon cornstarch
15 -
1 tablespoon water
# Instructions:
01 -
In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes). Remove from heat, mash the blueberries slightly, and let cool.
02 -
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
03 -
In a large bowl, cream the butter, granulated sugar, and light brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
04 -
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Scoop 2-tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
05 -
Spoon a small amount of the cheesecake filling into each well, followed by a dollop of the cooled blueberry swirl. Use a toothpick or knife to gently swirl the two together for a marbled effect.
06 -
Bake the cookies for 12 to 15 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Use raspberry or strawberry preserves instead of blueberries for a different flavor twist.
02 -
Store cookies in an airtight container in the refrigerator for up to 5 days.
03 -
Bring cookies to room temperature before serving for the best texture.