Description
Soft, buttery cookies swirled with a creamy blueberry cheesecake filling for a delightful twist on classic cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup blueberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the butter mixture until a soft dough forms.
- For the cheesecake swirl, beat cream cheese and powdered sugar until smooth. Gently fold in blueberry jam, leaving some streaks.
- Take a tablespoon of cookie dough and flatten slightly. Add a teaspoon of the blueberry cheesecake mixture to the center, then fold the dough over and roll into a ball, swirling gently.
- Place cookies on prepared baking sheets, spacing about 2 inches apart. Bake for 12-15 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American