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Description
Delicious blueberry cheesecake swirl cookies. Enjoy the sweet and tangy flavor.
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
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup blueberry jam
Instructions
- Preheat oven to 375°F (190°C).
- Cream together butter and sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, beat cream cheese until smooth.
- Gently swirl in blueberry jam.
- Drop rounded tablespoons of cookie dough onto baking sheets.
- Top each cookie with a small dollop of blueberry cream cheese mixture.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients.
- Do not overmix the dough.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg