Description
These soft and chewy cookies are swirled with a luscious mix of sweet blueberry preserves and creamy cheesecake, creating a bakery-style treat in under 30 minutes. No chilling required—just mix, swirl, and bake!
Ingredients
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1½ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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4 oz cream cheese, softened
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⅓ cup blueberry preserves or jam
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Add the egg and vanilla extract, mixing until fully combined.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
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In a small bowl, beat the cream cheese until smooth.
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Gently fold the cream cheese and blueberry preserves into the cookie dough, swirling lightly to create a marbled effect. Do not overmix.
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Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not over-swirl the blueberry and cream cheese; visible streaks give the cookies their signature look.
Add a bit of lemon zest to the dough for a bright citrus twist.
These cookies freeze well—store in an airtight container for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American