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Blueberry Cheesecake Swirl Cookies

Delicious soft cookies with a creamy cheesecake swirl and blueberry jammy ripples.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 1 hour 13 minutes
Servings: 19 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2.25 cups 2 and 1/4 cups all-purpose flour
  • 0.5 teaspoon 1/2 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon baking powder
  • 0.5 teaspoon 1/2 teaspoon salt
  • 0.75 cup 3/4 cup unsalted butter, softened to room temperature
  • 0.75 cup 3/4 cup granulated sugar
  • 0.25 cup 1/4 cup light brown sugar, packed
  • 1 1 large egg, at room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
For the Cheesecake Swirl
  • 6 oz 6 oz full-fat cream cheese, softened
  • 3 tablespoons 3 tablespoons powdered sugar
  • 0.5 teaspoon 1/2 teaspoon vanilla extract
For the Blueberry Swirl
  • 1 cup 1 cup fresh or frozen blueberries
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 teaspoon 1 teaspoon cornstarch

Method
 

Making the Blueberry Swirl
  1. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Stir gently.
  2. Cook over medium heat for 5-7 minutes until thickened and glossy.
  3. Transfer to a bowl and cool completely.
Making the Cheesecake Filling
  1. In a medium bowl, beat cream cheese until smooth.
  2. Add powdered sugar and vanilla; beat until creamy and well combined.
  3. Set aside and refrigerate if too soft.
Mixing the Cookie Dough
  1. In a medium bowl, whisk flour, baking soda, baking powder, and salt.
  2. In a large bowl, beat butter and sugars until pale and fluffy.
  3. Add egg and vanilla; mix until combined.
  4. Fold in dry ingredients until just combined.
Chilling the Dough
  1. Cover the dough and chill in the refrigerator for 30 minutes.
Assembling the Cookies
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop cookie dough onto baking sheets, making wells in each.
  3. Add cheesecake filling and blueberry mixture into the wells and swirl gently.
Baking the Cookies
  1. Bake for 12-14 minutes, until edges are golden.
  2. Let cool on baking sheet for 5 minutes.

Notes

Store cookies in the refrigerator for up to 5 days. Let sit at room temperature for 10 minutes before serving for best texture.