Description
Soft and chewy cookies with a creamy cheesecake filling and a vibrant blueberry swirl, combining the best of cheesecake and cookies in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1/2 cup blueberry jam or preserve
- Fresh blueberries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Chill dough for 30 minutes.
- In a small bowl, beat cream cheese with 1/4 cup granulated sugar until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten slightly in your hand. Add a small dollop (about 1/2 teaspoon) of cream cheese mixture and a small dollop (about 1/2 teaspoon) of blueberry jam. Fold dough around the fillings and roll into a ball. Place on baking sheet, leaving 2 inches apart.
- Bake for 12-14 minutes, until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For a different flavor, try raspberry or strawberry jam. Ensure the cream cheese and jam are well sealed inside the dough to prevent leaking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American