Ingredients for Blueberry Cheesecake Swirl Cookies
For the cookie dough
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
For the cheesecake swirl
4 oz (115 g) cream cheese, softened
3 tablespoons sugar
½ teaspoon vanilla extract
For the swirl
½ cup blueberry jam or pie filling
This base is similar to many soft drop cookie recipes that use a mix of granulated and brown sugar for chewiness and flavor, plus baking soda and baking powder for lift and spread. Cream cheese, a bit of sugar, and vanilla mimic a basic cheesecake filling, while blueberry jam or pie filling provides a thick, fruity swirl that won’t run too much in the oven.
Step-by-step instructions
First, make the cheesecake filling. In a small bowl, mix the softened cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until completely smooth and creamy with no lumps. Refrigerate this mixture while you prepare the cookie dough so it firms slightly and is easier to swirl, much like cheesecake-swirled bar cookie methods.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. This ensures the leaveners and salt are evenly dispersed through the dough.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes with a hand mixer. Proper creaming helps create a tender, soft cookie. Add the eggs one at a time, mixing well after each addition, then mix in the 2 teaspoons of vanilla extract until smooth.
Add the dry ingredients to the wet mixture and mix on low or with a spatula just until combined and no dry streaks remain. Avoid overmixing to keep the cookies soft. Cover the bowl and chill the dough for about 30 minutes; this step helps control spread and keeps the cookies thick.
Once the dough is chilled, remove it and the cheesecake filling from the refrigerator. Drop spoonfuls of the cheesecake filling over the top of the cookie dough in the bowl. Add small spoonfuls of blueberry jam or pie filling in between the cheesecake dollops. Using a spatula, gently fold the dough 2–3 times—no more—so that the cheesecake and blueberry are swirled through but not fully mixed in. You want clear streaks and pockets rather than a homogeneous batter.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of dough, about 2–3 tablespoons each, and place them on the prepared tray, leaving space for gentle spreading. Try to scoop so that each ball includes some cheesecake and blueberry swirl.
Bake for 11–13 minutes, just until the edges are set and lightly golden while the centers still look slightly underbaked. This underbaked center will set as the cookies cool, giving a soft, chewy texture. Remove the tray from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This resting time helps them firm up without losing their shape or swirl.
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