Cheesecake Swirl Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup soft unsalted butter
02 -
1/4 cup packed light brown sugar
03 -
1/2 cup plain sugar
04 -
1 1/4 cups regular flour
05 -
1/4 teaspoon table salt
06 -
1/2 teaspoon baking soda
07 -
1 big egg
08 -
1 teaspoon vanilla flavoring
→ Cheesecake Filling
09 -
4 oz softened cream cheese
10 -
1/4 cup sugar (white)
11 -
1/2 teaspoon vanilla
→ Blueberry Swirl
12 -
1 tablespoon water
13 -
1 teaspoon cornflour
14 -
1/2 cup blueberries (fresh or frozen)
15 -
2 tablespoons sugar
# Instructions:
01 -
Throw the sugar, berries, water, and cornstarch in a small pot. Heat it on medium for 5 minutes, stir often, and let it thicken and soften. Cool it down after mashing some of the berries.
02 -
Whip the cream cheese, sweetener, and vanilla together until silky. Put it aside for now.
03 -
Beat the butter with both sugars until light and fluffy. Stir in the egg and vanilla. Combine flour, soda, and salt in another bowl, then add that to the wet stuff. You’ll want soft dough.
04 -
Form dough balls using two tablespoons. Pop a dent in the center of each, then add some cheesecake mix and berry swirl. Swirl the two together using a toothpick.
05 -
Bake at 350°F for about 12-15 minutes. The edges should be done, but the centers should stay a little soft. Let them cool right on the baking pan for 5 minutes before transferring to a rack.
# Notes:
01 -
Keep them in a sealed container in the fridge for up to 5 days.
02 -
Before enjoying, let them sit out until they’re back to room temperature.
03 -
Switch up the flavors by trying strawberry or raspberry jam.