Blueberry Cheesecake Swirl Cookies 😋💜
Soft, buttery cookies with creamy cheesecake filling and sweet blueberry swirls – these cookies are a delicious treat that tastes like a mini blueberry cheesecake in every bite!

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🫐 Ingredients:

For the Cookie Dough:

• 2 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup light brown sugar, packed

• 1 large egg

• 1 egg yolk

• 1 ½ teaspoons vanilla extract

For the Cheesecake Swirl:

• 4 oz (113g) cream cheese, softened

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract

For the Blueberry Swirl:

• ¾ cup fresh or frozen blueberries

• 1 tablespoon sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 teaspoon water

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🍪 Instructions:

1. Make the Blueberry Swirl:

• In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.

• Stir and cook until the berries start to release juices (3–4 minutes).

• Stir in the cornstarch-water mixture and cook for 1–2 more minutes, until the mixture thickens slightly.

• Remove from heat and let it cool completely.

2. Prepare the Cheesecake Mixture:

• In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth.

• Set aside.

3. Make the Cookie Dough:

• In a medium bowl, whisk together flour, baking soda, and salt.

• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

• Add the egg, egg yolk, and vanilla extract. Mix until well combined.

• Gradually add the flour mixture and mix until just combined. Do not overmix.

4. Assemble the Cookies:

• Gently fold the cheesecake mixture and blueberry sauce into the cookie dough. Use a spoon or spatula and do not fully mix – just swirl it in to get that marbled effect.

• Cover the dough and chill in the refrigerator for at least 1 hour (important for thick cookies).

5. Bake:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• Scoop heaping tablespoons of dough (or use a medium cookie scoop) and place on the baking sheet, leaving space between each cookie.

• Bake for 10–12 minutes, until the edges are set but the centers are still slightly soft.

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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💡 Tips:

• Chilling the dough is key to prevent spreading and to keep the cookies thick and soft.

• You can use store-bought blueberry jam instead of making the swirl if you’re in a rush.

• For extra indulgence, drizzle the cooled cookies with melted white chocolate.

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📊 Approximate Nutrition (per cookie):

• Calories: ~220

• Fat: ~11g

• Sugar: ~15g

• Carbs: ~28g
  (Depends on size and exact ingredients used)