Description
Incredibly soft cookies featuring creamy cheesecake filling and homemade blueberry swirl, with graham cracker crumbs for that authentic cheesecake flavor. Perfect for weekend baking or special occasions.
Ingredients
For the Cookie Base:
- 2¼ cups all-purpose flour
- ½ cup graham cracker crumbs (plus extra for topping)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (2 sticks) real butter, melted and slightly cooled
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Cheesecake Swirl:
- 8 oz full-fat cream cheese, softened
- ¼ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest (my secret!)
- 1 tablespoon lemon juice
Instructions
Toss your blueberries in a saucepan with sugar, cornstarch, lemon zest, and lemon juice. Cook on medium heat for about 6 minutes, stirring occasionally until it gets thick and jammy. You want it coating your spoon, not running off. Stick it in the fridge for at least 30 minutes – this is when I usually clean up or prep everything else.
Beat your cream cheese with powdered sugar, egg yolk, and vanilla until it’s smooth. Don’t overthink this – just make sure there aren’t any lumps. Set it aside.
Mix flour, graham cracker crumbs, baking soda, salt, and cinnamon in one bowl. In another bowl, stir melted butter with both sugars until combined. Beat in eggs and vanilla, then fold in your dry ingredients. Stop as soon as you don’t see flour anymore – overmixing makes tough cookies.
Cover and refrigerate for 30 minutes minimum. I know it’s tempting to skip this, but don’t. The dough needs time to firm up or your cookies will spread into pancakes.
Heat oven to 355°F. Scoop dough into golf ball-sized portions and press a deep dimple in each one with your thumb. Fill each dimple with about half a teaspoon each of cream cheese mixture and blueberry sauce.
Take a toothpick and drag it through the fillings in a figure-eight pattern – just once or twice. More than that and you’ll muddy the colors.
Bake 12-14 minutes until edges turn golden but centers still look soft. Sprinkle graham cracker crumbs on top while they’re warm – they stick better. Let them sit on the pan for 5 minutes before moving to a cooling rack.
Notes
Pull your eggs and cream cheese out an hour before baking – cold ingredients clump up and never mix properly
Mix the dough just until flour disappears, then stop immediately
Use a cookie scoop if you have one – uniform cookies bake evenly and look professional
Line your pans with parchment because these babies can stick when warm
Press that thumb indent deep enough – shallow dips mean your fillings slide off during baking
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American