Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup fresh blueberries or frozen (thawed)
- 1 tablespoon lemon juice
- Optional: powdered sugar for dusting
Instructions
- In a small saucepan, combine blueberries, lemon juice, and 2 tablespoons of sugar. Cook over medium heat until berries release juices and soften, about 5-7 minutes. Mash slightly for a chunky consistency and cool completely.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla, mixing well. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet until just combined.
- In a small bowl, beat the softened cream cheese until smooth. Dollop small spoonfuls of cream cheese onto the cookie dough, followed by blueberry mixture dollops. Gently swirl with a toothpick or skewer to create a marbled effect.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Use a cookie scoop or spoon to form dough balls and place them on the sheet. Flatten slightly with a spoon or fingers.
- Bake for 10-12 minutes, until edges are golden brown. Cool on a wire rack for about 5 minutes.
- Optional: dust with powdered sugar before serving. Enjoy the creamy, fruity goodness of these blueberry cheesecake swirl cookies!
Notes
- Ensure blueberries are completely cooled before adding to dough to prevent melting.
- For a more pronounced swirl, gently swirl multiple times with a toothpick.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For longer storage, freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg