Description
Blueberry Cheesecake Swirl Cookies offer a perfect blend of creamy cheesecake and fresh blueberry flavors in soft, chewy cookies. These delightful treats showcase a beautiful marbled swirl pattern combining luscious cream cheese and juicy blueberries, creating a flavor explosion that balances sweetness and tanginess. Ideal for snacks, parties, or gifting, these cookies are easy to make with simple ingredients and provide a visually stunning and delicious dessert experience.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon zest
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Instructions
- Prepare the Cream Cheese Mixture: Beat the softened cream cheese with ¼ cup granulated sugar and 1 teaspoon vanilla extract until smooth and silky. This will create the luscious cheesecake swirl that defines these cookies.
- Mix the Cookie Dough: In a separate bowl, cream together 1 cup softened butter, ¾ cup granulated sugar, and ½ cup brown sugar until fluffy. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well. Gradually incorporate the dry ingredients including 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon lemon zest. Mix until combined.
- Fold in Blueberries: Gently fold 1 cup fresh blueberries into the cookie dough, taking care not to burst the berries to maintain their juicy texture during baking.
- Combine and Swirl: Drop spoonfuls of cookie dough and the cream cheese mixture alternately onto a baking sheet lined with parchment paper. Use a toothpick or skewer to gently swirl the two together, creating a beautiful marbled effect without overmixing.
- Bake Until Golden: Bake the cookies at 350°F (175°C) for 12-15 minutes, until the edges are lightly golden and the centers feel set but remain soft.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading and improve flavor.
- Lightly swirl the cheesecake mixture to maintain distinct layers and patterns.
- Use room temperature butter and cream cheese for a smooth blend without lumps.
- Fresh blueberries give the best texture, but thawed frozen blueberries can be used if drained well.
- Underbake slightly for softer, chewier cookies.
- To store, keep cookies in an airtight container at room temperature for up to 3 days.
- Freeze baked cookies in a single layer for up to 2 months; thaw before serving.
- Warm cookies briefly in the microwave (10-15 seconds) to refresh softness before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry cookies, cheesecake cookies, blueberry cheesecake swirl, chewy cookies, dessert, baked cookies