Blueberry Cheesecake Swirl Cookies
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients (Cookie Dough)
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Blueberry Swirl
- ½ cup blueberry preserves or thick blueberry jam
(or homemade blueberry compote)
Instructions
- Preheat oven
Preheat to 350°F (175°C). Line baking sheets with parchment paper. - Mix dry ingredients
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. - Make cookie dough
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract. - Combine
Gradually add dry ingredients to the wet mixture. Mix until just combined. Do not overmix. - Prepare cheesecake swirl
In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy. - Assemble cookies
Scoop about 1½ tablespoons of cookie dough and place on the baking sheet.
Add a small spoon of cheesecake mixture on top, then a small dollop of blueberry preserves.
Use a toothpick or knife to gently swirl. - Bake
Bake for 10–13 minutes, or until edges are set and centers look slightly soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Chill dough 20 minutes if it feels too soft
- Don’t over-swirl—keep the colors visible
- Store in an airtight container in the fridge for up to 4 days
