Blueberry Cheesecake Cookies
Folding frozen chunks of cream cheese into a sour cream sugar cookie base makes for a wonderfully cheesecakey-flavored cookie! Add in blueberries, and you've got a nice balance of creamy, sweet, salty, and tart berry flavor--all in one deliciously soft cookie!
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Recipe Summary
Ingredients
Directions
Cook's Note:
Make sure to cut the cream cheese into small pieces. It's easiest to do this when the cream cheese is very cold, but not frozen. I recommend placing the 4 oz block of cream cheese in the freezer for about 30 to 60 minutes, or until very cold. Then slice into 1/4-inch pieces, and place the pieces back into the freezer until completely frozen, about 1 to 2 hours.