Experience the delightful combination of creamy cheesecake and juicy blueberries in our irresistible Blueberry Cheesecake Cookies! These soft and chewy cookies are filled with pockets of sweet blueberry jam and creamy cheesecake filling, making them the perfect treat for any occasion. Whether you’re baking for a special celebration or simply satisfying your sweet tooth, these cookies are sure to impress with their heavenly flavor and texture.
Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Blueberry Jam Swirl:
- 1/2 cup blueberry jam or preserves
Directions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
- Prepare the cheesecake filling: In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Assemble the cookies: Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Fill the cookies: Spoon a small dollop of the cheesecake filling into the indentation of each cookie. Top the cheesecake filling with a teaspoon of blueberry jam, swirling it gently with a toothpick to create a marbled effect.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve these delightful Blueberry Cheesecake Cookies and enjoy the burst of blueberry and cheesecake flavor in every bite!
Variations:
- Strawberry Swirl: Substitute the blueberry jam with strawberry jam or preserves for a delicious strawberry cheesecake variation.
- Chocolate Chip Cheesecake: Fold in mini chocolate chips into the cheesecake filling for a decadent chocolate chip cheesecake cookie.
Serving Tips:
- Serve these Blueberry Cheesecake Cookies as a delightful dessert or enjoy them with a cup of coffee or tea for a sweet afternoon treat.
- Store any leftover cookies in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Storage Tips:
- These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, store them in the refrigerator for up to 1 week.
Health Benefits and Nutritional Information:
- While these cookies are indulgent, you can opt for reduced-fat cream cheese and sugar-free jam for a lighter version.
FAQs:
Q: Can I freeze these cookies? A: Yes, these cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Thaw in the refrigerator before serving.
Q: Can I use fresh blueberries instead of jam? A: Yes, you can use fresh blueberries in place of jam. Simply press a few fresh blueberries into the cheesecake filling on each cookie before baking.
Conclusion:
Blueberry Cheesecake Cookies are a delightful twist on traditional cookies, combining the flavors of creamy cheesecake and sweet blueberries into a soft and chewy treat. With their irresistible taste and beautiful marbled appearance, these cookies are sure to be a hit at any gathering or celebration.