Description
Blueberry Cheesecake Swirl Cookies are a delightful treat that combines the sweet, juicy burst of blueberries with the rich, creamy goodness of cheesecake. Each soft, chewy cookie features luscious swirls of cheesecake that make them visually stunning and irresistibly delicious. Perfect for any occasion, these cookies not only evoke memories of summer picnics but also promise to impress your family and friends with their vibrant colors and flavors. Easy to prepare, they will quickly become a favorite in your dessert repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla extract.
- Gradually add dry ingredients to the wet mixture until just combined.
- In a separate bowl, mix softened cream cheese with a tablespoon of sugar until smooth.
- Gently fold in blueberries into the cookie dough without crushing them.
- Drop spoonfuls of dough onto the prepared baking sheets; swirl cream cheese mixture on top of each.
- Bake for 10-12 minutes until edges are golden but centers remain soft. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: - For a zesty twist, mix in lemon zest to complement the blueberries. - Substitute blueberries with raspberries or strawberries for variety. - Store leftovers in an airtight container at room temperature for up to five days or freeze for up to three months.