Description
Blueberry cheesecake swirl cookies blend creamy cheesecake magic with classic cookie comfort. Sweet, tangy blueberries dance through rich cream cheese, creating a delightful dessert that beckons you to savor each irresistible bite.
Ingredients
Scale
Main Ingredients:
- ½ cup (113 grams) unsalted butter (softened)
- 1 large egg
- 1 ¼ cups (156 grams) all-purpose flour
- 4 ounces (113 grams) cream cheese (softened)
- ½ cup (75 grams) fresh or frozen blueberries
Sugars and Sweeteners:
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar (packed)
- 2 tablespoons (25 grams) granulated sugar
Flavor Enhancers and Stabilizers:
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- In a small saucepan, blend blueberries with sugar, cornstarch, and water, simmering over moderate heat while stirring intermittently until the compote transforms into a luscious, thickened consistency.
- Gently crush the blueberries with a fork or potato masher to release their vibrant juices, creating a more rustic texture.
- Transfer the blueberry mixture to a separate container and allow it to cool completely, which will help intensify the flavor and ensure proper swirling later.
- Prepare the cookie dough by creaming together softened butter and sugars until the mixture becomes light and fluffy, incorporating eggs and vanilla extract for additional depth.
- Gradually fold in the dry ingredients, mixing until a smooth, cohesive dough forms without overmixing.
- Divide the prepared cookie dough into two equal portions, keeping one portion pristine and pure.
- Fold the cooled blueberry compote into one portion of the dough, creating a marbled effect that will provide stunning visual appeal.
- Chill both dough variations for approximately 30 minutes to enhance flavor development and improve handling.
- Preheat the oven and line baking sheets with parchment paper for optimal baking performance.
- Alternate spoonfuls of plain and blueberry-infused dough on the prepared baking sheets, gently swirling to create an artistic, compelling pattern.
- Bake until the edges turn golden and the centers appear slightly soft, allowing residual heat to complete the cooking process.
- Remove from the oven and let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack for complete cooling.
Notes
- Gently crush blueberries to release their vibrant color and intense fruity flavor while creating a more spreadable compote texture.
- Control the cooking time carefully to prevent burning or overcooking the blueberry mixture, which could make the sauce too thick or bitter.
- Use fresh or frozen blueberries interchangeably, but if using frozen, expect slightly more liquid in the compote.
- Allow the blueberry mixture to cool completely before swirling into cookie dough to maintain distinct color and prevent bleeding into the entire cookie base.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg