Description
Delight in these Blueberry Cheesecake Swirl Cookies, where a creamy cheesecake-infused cookie base meets the sweet and tangy burst of homemade blueberry swirl. Perfectly baked for a soft, luscious texture with a beautiful marbled effect, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Blueberry Swirl
- 1 cup blueberries
- 2 tablespoons sugar
Cookie Dough
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare blueberry mixture: In a small saucepan, combine the blueberries and 2 tablespoons of sugar over low heat. Stir occasionally until the blueberries break down and the mixture thickens. Remove from heat and set aside to cool completely.
- Cream cheeses and butter: In a mixing bowl, blend the softened cream cheese and butter together until smooth and creamy for a rich base.
- Add sugar: Add 1 cup sugar to the cream cheese mixture and beat until the mixture is light and fluffy, ensuring a tender cookie texture.
- Incorporate egg and vanilla: Mix in the egg and vanilla extract until fully combined for flavor and structure.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Slowly add the dry ingredients to the wet ingredients, mixing until a soft and cohesive dough forms.
- Form cookie base: Take approximately two-thirds of the dough and press it evenly into the prepared baking sheet to create the bottom cookie layer.
- Spread blueberry swirl: Evenly spoon and spread the cooled blueberry mixture over the cookie base layer, creating a vibrant fruit filling.
- Top with remaining dough: Drop spoonfuls of the remaining one-third of dough over the blueberry layer in a scattered pattern.
- Swirl to marble: Using a knife or toothpick, gently swirl the top dough layer into the blueberry filling to create a beautiful marbled effect.
- Bake cookies: Place the baking sheet into the preheated oven and bake for 25-30 minutes until the cookie edges turn golden brown and set.
- Cool: Remove from oven and allow the cookie to cool in the pan for 10 minutes to firm up before transferring it to a wire rack to cool completely.
- Slice and serve: Once fully cool, cut the baked cookie into squares or bars, and enjoy your blueberry cheesecake swirl cookies!
Notes
- Use fresh or frozen blueberries for the swirl; thaw frozen blueberries before cooking.
- Make sure cream cheese and butter are softened to room temperature to facilitate smooth mixing.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These bars can also be frozen for up to 1 month; thaw before serving.
- Adjust sugar according to your preferred sweetness level, especially for the blueberry filling.
