Easy Blueberry Cheesecake Swirl Cookie Recipe 🍪

 

Ingredients:  

- 1 cup unsalted butter, softened  

- 1 cup granulated sugar  

- 2 large eggs  

- 2 teaspoons vanilla extract  

- 2 1/2 cups all-purpose flour  

- 1 teaspoon baking powder  

- 1/2 teaspoon salt  

- 1 cup fresh blueberries  

- 8 oz cream cheese, softened  

- 1/4 cup powdered sugar  

Directions:  

1. Preheat your oven to 350°F (175°C) and line baking

sheets with parchment paper.  

2. In a large bowl, cream together the softened butter and

granulated sugar until light and fluffy. Add the eggs and

vanilla extract, mixing until well combined.  

3. In another bowl, whisk together the flour, baking

powder, and salt. Gradually add this dry mixture to the

wet ingredients, stirring until a dough forms.  

4. In a separate bowl, beat the softened cream cheese

and powdered sugar until smooth. Gently fold in the

fresh blueberries.  

5. Scoop tablespoon-sized portions of the cookie dough

onto the prepared baking sheets. Add a small dollop of

the cream cheese mixture on top of each dough ball and

use a knife to swirl it in.  

6. Bake for 10-12 minutes, or until the edges are lightly

golden. Remove from the oven and let the cookies cool

on the sheets for 5 minutes before transferring to wire

racks.  

Prep Time: 15 minutes | Baking Time: 12 minutes | Total

Time: 27 minutes  

Kcal: 150 kcal per serving | Servings: 24  

Tips:  

- For a fruity twist, substitute raspberries or blackberries

for the blueberries to change the flavor profile.  

- Add a teaspoon of lemon zest to the cream cheese

mixture for a refreshing citrus note that enhances the

blueberry taste.  

- These cookies are best served chilled; try refrigerating

the dough balls for 10 minutes before baking to prevent

spreading.