Description
These cookies blend the creamy richness of cheesecake with the soft chew of buttery cookies, all swirled with vibrant blueberry preserves for a sweet and tangy twist.
Ingredients
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Preheat oven to 350°F (175°C); line baking sheets with parchment paper.
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Beat cream cheese and granulated sugar until smooth. Set aside.
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In a bowl, whisk flour, baking soda, and salt.
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Cream butter and brown sugar in a separate bowl until fluffy.
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Add eggs one at a time, then stir in vanilla.
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Mix in dry ingredients to form dough.
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Fold in blueberry preserves lightly to create swirls.
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Scoop dough onto sheets, top with dollops of cheesecake mix.
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Swirl using a toothpick or knife.
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Bake 12–15 minutes until edges are golden.
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Cool on sheet for 5 mins, then transfer to a wire rack.
Instructions
-
Preheat oven to 350°F (175°C); line baking sheets with parchment paper.
-
Beat cream cheese and granulated sugar until smooth. Set aside.
-
In a bowl, whisk flour, baking soda, and salt.
-
Cream butter and brown sugar in a separate bowl until fluffy.
-
Add eggs one at a time, then stir in vanilla.
-
Mix in dry ingredients to form dough.
-
Fold in blueberry preserves lightly to create swirls.
-
Scoop dough onto sheets, top with dollops of cheesecake mix.
-
Swirl using a toothpick or knife.
-
Bake 12–15 minutes until edges are golden.
-
Cool on sheet for 5 mins, then transfer to a wire rack.
Notes
- Use thick preserves for clean swirls.
- Don’t overmix the dough or the swirl.
- Chill dough for 30 mins if cookies spread too much.
- Store in the fridge due to cream cheese content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American