🫐 Blueberry Cheesecake Swirl Cookies
🍪 Ingredients (Makes ~18 cookies):
For the cookie dough:
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½ cup (1 stick) unsalted butter, softened
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4 oz cream cheese, softened
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¾ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 ¾ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
For the blueberry swirl:
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⅓ cup blueberry jam or preserves (store-bought or homemade)
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Optional: A few fresh or frozen blueberries for extra texture
🧑🍳 Instructions:
1. Make the cookie dough:
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In a large bowl, cream together butter, cream cheese, and sugar until smooth and fluffy (about 2–3 minutes).
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Mix in the egg and vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually mix dry ingredients into wet until fully combined.
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Chill dough for 30 minutes (this helps with swirling and shape).
2. Swirl in blueberry:
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Drop spoonfuls of blueberry jam over the chilled dough and gently fold/swirl with a knife or spatula—don’t overmix. You want streaks, not fully incorporated color.
3. Scoop and bake:
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
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Scoop heaping tablespoons of dough onto the sheet, spacing ~2 inches apart.
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Optional: Press a few fresh blueberries on top of each cookie for extra pop.
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Bake for 11–13 minutes, or until edges are set and centers look just slightly underdone (they’ll finish as they cool).
4. Cool:
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
🍋 Bonus Flavor Boosts (Optional):
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Add ½ tsp lemon zest to the dough for brightness.
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Sprinkle with coarse sugar before baking for a little crunch.
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Use raspberry or strawberry jam instead for a variation.
