Blueberry Cheesecake Swirl Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the Cookies
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup light brown sugar, packed
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
1 1/4 cups all-purpose flour
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
→ For the Cheesecake Filling
09 -
4 oz cream cheese, softened
10 -
1/4 cup granulated sugar
11 -
1/2 tsp vanilla extract
→ For the Blueberry Swirl
12 -
1/2 cup fresh or frozen blueberries
13 -
2 tbsp granulated sugar
14 -
1 tsp cornstarch
15 -
1 tbsp water
# Let's Cook!:
01 -
In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes). Remove from heat, mash the blueberries slightly, and let cool.
02 -
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
03 -
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
04 -
Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop 2-tablespoon-sized dough portions, spacing 2 inches apart. Make wells in centers. Fill with cheesecake mixture and blueberry swirl. Use toothpick to create marbled effect.
05 -
Bake for 12-15 minutes until edges are set and centers slightly soft. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
# Cook's Notes:
01 -
Store in airtight container in refrigerator up to 5 days
02 -
Serve at room temperature for best texture
03 -
Can substitute raspberry or strawberry preserves for blueberries