Blueberry Cheesecake Cookies
These blueberry cheesecake cookies are chewy, rich cookies swirled with blueberry jam and topped with cream cheese frosting. They taste like blueberry cheesecake in cookie form! The dough needs time to chill, but it’s worth the wait for thick, bakery-style cookies every time.
Equipment
- 1 whisk
- 1 large cookie scoop
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 piping bag with round piping tip
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Ingredients
Cookies
- 226 grams melted unsalted butter cooled
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 330 grams all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 160 grams blueberry jam
Cream Cheese Frosting
- 112 grams unsalted butter room temperature
- 226 grams cream cheese full fat, softened
- 400 grams powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cookies
- In a large mixing bowl, whisk melted butter and granulated sugar until well combined.226 grams melted unsalted butter, 200 grams granulated sugar
- Whisk in the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is glossy and paste-like.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Add the flour, baking soda, and a pinch of salt. Gently fold until just combined, stopping when only a few streaks of flour remain.330 grams all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
- Spoon small dollops of blueberry jam over the dough. Use a butter knife to gently swirl it in. Avoid overmixing so you get distinct blueberry swirls in every cookie.160 grams blueberry jam
- Use a large cookie scoop (about 4 tablespoons) to portion the dough onto a parchment-lined baking sheet. Cover and chill for at least 4 hours or overnight.
- Once chilled, preheat the oven to 350°F (180°C). Place the cookie dough balls on a baking sheet lined with parchment paper, spacing them 1-2 inches apart. Bake for 11-14 minutes, or until the edges are golden and the centers are puffy and slightly underbaked.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat room temperature butter and cream cheese together on medium-high speed until smooth and creamy.112 grams unsalted butter, 226 grams cream cheese
- Add powdered sugar on low speed 1 cup at a time, then mix in the vanilla extract and a pinch of salt. Increase to medium-high speed until the frosting is light and fluffy.400 grams powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Transfer the frosting to a piping bag fitted with a round piping tip. Frost each cookie, then garnish with fresh blueberries and crushed graham crackers.
Notes
Expert Baking Tips
- Use room temperature ingredients. Cold butter, eggs, or cream cheese can lead to a lumpy dough or frosting. Let everything sit out for 1 hour before starting.
- Don’t skip chilling the dough. Chilling hydrates the flour, helps the flavors develop, and keeps the cookies thick and chewy.
- Watch the bake time closely. Every oven is different, so start checking for doneness around 11 minutes. The centers should look set but slightly soft; they'll continue to firm up as they cool.
- Frost after cooling. Piping frosting onto warm cookies will cause it to melt. Make sure the cookies are fully cooled before decorating.
Nutrition
Serving: 1cookieCalories: 564.8kcalCarbohydrates: 75gProtein: 4.6gFat: 28.1gSaturated Fat: 17.1gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7.3gTrans Fat: 0.9gCholesterol: 101mgSodium: 265.5mgPotassium: 74.3mgFiber: 0.8gSugar: 52.3gVitamin A: 921.5IUVitamin C: 1.1mgCalcium: 33.7mgIron: 1.4mg
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