Blueberry Cheesecake Cookies
These blueberry cheesecake cookies made with sour cream, chunks of cream cheese, almond and vanilla flavors, are a winner! You only cook them until lightly browned so they are soft and yummy.
I found this on AllRecipes.com (click the link for the recipe) and have made it several times. The recipe only makes 3 dozen so they go fast.
A few notes
Even though the recipe says that prep is only 25 minutes, you actually need to do some prep with the cream cheese ahead of that. Put the 4 ounce package of cream cheese in the freezer for about an hour. Then cut up into 1/4" pieces and put back in the freezer for 1 to 2 hours.
When folding in the blueberries and cream cheese, do it gently as it's easy to break the blueberries and then they get a little messy. (see the photo above) Next time, I might freeze the blueberries slightly beforehand to see if I can avoid that.
Be sure to put your bowl of cookie dough in the fridge while baking a batch. It helps to keep the cream cheese from getting too soft.
Lastly, if you don't eat all three dozen in one sitting (kind of easy to do!), then store in the refrigerator.
I'd like to try this sometime with other fruits like chopped strawberries and raspberries.