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Description
These Blueberry Cheesecake Swirl Cookies combine the flavors of blueberry pie and cheesecake in a soft, chewy cookie. The perfect summer treat!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup blueberry jam or preserves
- 1/4 cup graham cracker crumbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. In one half, gently fold in the blueberry jam or preserves.
- Drop rounded tablespoons of each dough (blueberry and plain) onto the prepared baking sheets, leaving space between cookies.
- Use a toothpick or knife to swirl the two doughs together. Sprinkle with graham cracker crumbs if desired.
- Bake for 9-11 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use high-quality blueberry jam or preserves.
- Do not overbake the cookies, or they will be dry.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg