2. Make the Cookie Dough
In a bowl, whisk together all the dry ingredients (flour, baking soda, baking powder, salt).
In another bowl, cream butter + granulated sugar + brown sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well.
Add vanilla.
Add the dry ingredients to the wet mixture and mix just until combined.
Chill dough for 30 minutes (important for thick cookies!).
3. Assemble the Swirl
Drop spoonfuls of chilled cheesecake filling over the cookie dough.
Add small spoonfuls of blueberry jam.
Gently fold with a spatula 2–3 times — do NOT overmix.
You want visible blueberry and cheesecake streaks.
4. Shape & Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop large balls of dough (2–3 tbsp each) onto the tray.
Bake 11–13 minutes, until edges are set and centers look slightly underbaked.
Let cool on the tray for 10 minutes before transferring.
Tips
Use cold cheesecake filling for the best swirl.
For bigger bakery-style cookies, chill dough 1 hour and scoop ¼ cup per cookie.
Replace blueberry with raspberry, strawberry, or lemon curd for variations.
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