Description
These Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet burst of fresh blueberries in a soft, buttery cookie. The marbled cheesecake swirl adds a delightful tang and makes these cookies not only delicious but visually stunning. Perfect as a treat or dessert, these cookies bake quickly with simple ingredients and result in a tender, flavorful bite every time.
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 the cookies from sticking during baking.
- Prepare the Cookie Dough: Beat the softened butter, granulated sugar, and brown sugar together using a mixer until the mixture becomes light and fluffy, about 2 to 3 minutes. This step helps incorporate air for a tender texture.
- Add the Egg and Vanilla: Mix in the large egg and teaspoon of vanilla extract until fully combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the dough to evenly distribute the fruit without bursting the berries too much.
- Prepare the Cheesecake Swirl: In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. This swirl mixture will add a luscious tangy contrast to the cookie.
- Assemble the Cookies: Using a tablespoon or cookie scoop, drop about 1.5 tablespoons of cookie dough onto the prepared baking sheet, spacing each ball approximately 2 inches apart to allow for spreading.
- Add Cheesecake Topping: Spoon a small amount of the cheesecake mixture on top of each cookie dough ball to create the swirl effect.
- Create the Swirl: Using a toothpick or the tip of a butter knife, gently swirl the cheesecake topping into the cookie dough on each mound, forming a marbled design without mixing too thoroughly.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents crumbling.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth mixing.
- If using frozen blueberries, do not thaw before mixing to prevent excess moisture in the dough.
- You can substitute fresh blueberries with other berries, such as raspberries or blackberries, for variety.
- The cheesecake swirl can be made ahead and refrigerated for up to 2 days.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
