Description
A bakery-style treat made simple at home. These cookies bring together the best of both worlds: a buttery sugar cookie base and a creamy, tangy blueberry cheesecake swirl. Perfect for potlucks, gifting, or a well-deserved sweet break, they’re guaranteed to impress. Tie on that apron—it’s time for cookie magic!
Ingredients
Dry
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2½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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¼ tsp salt
Wet
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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¾ cup brown sugar, packed
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1 large egg (room temp)
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1 tsp vanilla extract
Filling
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½ cup cream cheese, softened
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¼ cup blueberry jam or preserves
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Whisk together flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 mins).
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Beat in egg and vanilla, scraping down sides.
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Add dry mixture gradually, mixing until just combined. Don’t overmix.
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In a small bowl, stir cream cheese and blueberry jam until smooth and swirled.
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Scoop cookie dough (about 2 tbsp each). Press a deep indent in each and spoon in ~1 tsp filling. Fold dough over to seal or lightly swirl on top with a toothpick.
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Place seam-side down on baking sheet.
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Bake 10–12 mins, until edges are golden but centers look slightly soft. Cool 5 mins on sheet, then transfer to a rack.
Notes
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Pair warm cookies with cold milk or coffee.
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Crumble over vanilla ice cream for an instant dessert upgrade.
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Gift in a cookie tin lined with parchment.