Ingredients:
For the Cookie Dough:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
For the Cheesecake Swirl:
4 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Blueberry Swirl:
1/2 cup blueberry jam or preserves (or homemade thick blueberry compote)
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the cookie dough:
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients to the wet, mixing until just combined.
3. Make cheesecake filling:
In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
4. Assemble the swirl:
Take about 2 tablespoons of cookie dough and flatten slightly in your hand.
Add a small spoonful of cheesecake mixture and blueberry jam in the center.
Fold the dough around the filling and roll into a ball. Slight swirls of filling should show on the outside — don’t overmix!
5. Bake:
Place dough balls on prepared baking sheets, spaced 2 inches apart.
Bake for 11–13 minutes, until edges are golden and centers look just set.
Cool on the pan for 5 minutes, then transfer to a wire rack.
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