Description
Delight in these Blueberry Cheesecake Cookies, combining the tender crumb of classic cookies with a luscious cream cheese swirl and juicy bursts of fresh or frozen blueberries. Perfectly baked to a golden edge with a marbled cheesecake effect, these cookies offer a decadent treat for any occasion.
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: Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes, ensuring a smooth and creamy base.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated to bind the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Blueberries: Gently fold in the blueberries to evenly distribute them without breaking.
- Prepare Cheesecake Swirl: Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy to create a luscious swirl topping.
- Assemble Cookies: Scoop 1.5 tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart for spreading.
- Add Cheesecake Topping: Place a small spoonful of the cheesecake mixture on top of each cookie dough ball.
- Create Swirl: Use a toothpick or knife to gently swirl the cheesecake topping into the dough, creating a marbled effect for visual appeal and flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up.
Notes
- Use fresh or frozen blueberries depending on availability; if using frozen, do not thaw to avoid excess moisture in the dough.
- Ensure butter and cream cheese are fully softened to room temperature for smooth mixing.
- Do not overmix the dough to prevent tough cookies.
- Swirling the cheesecake mixture while the dough is still on the baking sheet helps to maintain the marbled design.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
