Blackberry Cheesecake Cookies
Soft, chewy cookies with a creamy cheesecake-inspired base and swirls of vibrant blackberry jam. Perfect for gatherings or a special treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120g) blackberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar and brown sugar, beating until light and fluffy.
- Add the egg and vanilla extract, beating until fully combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
- Using a silicone spatula, gently fold in the blackberry jam, ensuring visible swirls.
- Scoop out 2-tablespoon portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are set. The centers should still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra visual appeal, add a small dollop of jam on top of each cookie before baking. If your dough feels too soft, chill it for 30 minutes to help the cookies hold their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 2
Keywords: blackberry cheesecake cookies, blackberry cookies, cheesecake cookies, dessert cookies, summer cookies