Ohhh who doesn’t  love the combo of blueberry and cream cheese??? These kind of remind me of a muffin top. They are best served warm from the oven. What cookie isn’t?

Notice the big chunks of cream cheese?? YUM that is what makes these stand apart from a typical blueberry cream cheese cookie the chunks, it is not blended into the batter!

Here’s how to make them..

Preheat the oven to 375 degrees. Cut the cold cream cheese into strips or small pieces and place it on a plate in the freezer for at least 15 minutes, but not more than 20 or it will begin to freeze through.

In a small bowl, combine the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, beat the butter and sugar until lightened in color, about 2 minutes. Add the egg and vanilla and continue to beat for 30 seconds. Turn off the mixer and scrape the bowl. Then, continue to beat for an additional 30 seconds. Reduce the speed of the mixer and add the flour mixture. When just combined, add the blueberries and mix until they are evenly distributed in the dough. This will be a stiff dough.

Remove the bowl from the mixer and scrape down the sides. Take the cream cheese out of the freezer and cut it into 1/3” cubes. Spread out the dough in the bowl and sprinkle the cubes around in the dough. Use a large plastic scraper/spatula to turn the dough and gently mix in the cubes. The goal is to not mi.x them into the dough, but to have them remain as distinct as the blueberries are. They h.x them into the dough, but to have them remain as distinct as the blueberries are. They will mash and stretch a bit. Once the cream cheese has been added to the dough, use a spoon or a scooper to create 1½” balls of dough.

Place the remaining sugar in a small dish and roll each dough ball into the sugar. Place the balls on a cookie sheet which has been lined with a silicone liner or Silpat. Press the cookies slightly to flatten them a bit

Bake for 10 minutes or until just golden around the bottom edge. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool. Repeat with the remaining dough.

Heres what you need…

4 ounces cream cheese, cold
1⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
4 ounces dried blueberries froze will also work, just rinse well and pat dry
3 tablespoons granulated sugar (for rolling)