Description
Delight in these luscious Blueberry Cheesecake Cookies that combine the fruity burst of fresh blueberries with a creamy cheesecake swirl. These soft-baked cookies offer a perfect balance of sweetness and tanginess, making them a delightful 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 prepare for baking.
- 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 base for your cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overworking the dough.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the cookie dough, taking care to keep them intact.
- Prepare the Cheesecake Swirl: Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, creating the swirl topping.
- Assemble Cookies: Scoop approximately 1.5 tablespoons of cookie dough onto the prepared baking sheet, spacing each ball about 2 inches apart.
- Add Cheesecake Mixture: Spoon a small amount of the cheesecake mixture on top of each cookie dough ball.
- Swirl Cheesecake: Use a toothpick or knife to gently swirl the cheesecake mixture into the dough, creating a marbled effect for visual appeal and delicious flavor fusion.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers have set but are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- You can use frozen blueberries, but do not thaw them before adding to prevent the dough from becoming too wet.
- Softened butter and cream cheese ensure a smooth dough and swirl; allow them to come to room temperature before starting.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For extra flavor, consider adding a pinch of lemon zest to the cookie dough.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
