Description
Soft, chewy sugar cookies with creamy cheesecake filling and homemade blueberry swirl. A delightful treat combining the best of both worlds!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Prepare the Blueberry Swirl: In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens (5-7 minutes). Remove from heat and let cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add egg yolk and vanilla extract; beat until fully incorporated. Refrigerate until ready to assemble.
- Prepare the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Assemble the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop 2 tablespoons of cookie dough and flatten into a disc. Create a well in the center. Spoon 1 teaspoon of cheesecake filling into the well, then top with 1 teaspoon of cooled blueberry swirl. Swirl gently with a toothpick.
- Bake the Cookies: Place assembled cookies onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until edges are lightly golden brown and centers are set.
- Cool: Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cookie dough.
- Chilling the dough (optional) can help prevent spreading.
- Adjust baking time as needed.
- Blueberry swirl and cheesecake filling can be made ahead.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Freeze unbaked dough or baked cookies for longer storage.
- Experiment with different fruit swirls or add-ins.
- If cookies spread too much, chill the dough.
- If cookies are too dry, add milk to the dough.
- To prevent cheesecake filling from sinking, make sure the well in the cookie dough is deep enough.
- Prep Time: 30 minutes
- Cook Time: 12 minutes