I’m a very lucky lady to have Key. He hasn’t once said a word while I delay serving him his dinner because I’m taking a million photos of it from every angle. He is completely used to the pressure of my forlorn eyes looking at him waiting to know whether or not what I have just cooked is ‘blog-worthy’ and he always volunteers to cook dinner if he gets home from work and I’m dramatically prancing around the house with my hand on my forehead sighing ‘I don’t feel like cooking dinner tonight.’ These are just a very small amount of reasons why I love him very much *ewww vomit* ok, mushy stuff over.
Poor guy, when I made these earl grey muffins a few weeks back I told him in the morning that I was making him muffins that day. He got all excited and asked if I would make white chocolate and blueberry muffins. Ummm…no, I’m making you muffins but I’m making a flavour I want. Typical Taryn right there. I did however promise him I’d make him something white chocolate and blueberry flavoured soon though and that’s why I made these cream cheese cookies.
You could use a dried fruit other than blueberries for this if you wanted. I think dried cranberries or apricots would be great too. The recipe I based mine on used fresh strawberries which I think sounds absolutely lovely as well.
The sugar, butter and cream cheese just needs a light cream together. You can easily do this by hand so long as your butter and cream cheese are at room temperature.
The batter will be quite wet and sticky.
I used my non stick baking tray liner that Key got me of course.
I always make my cookies with the fork indents like this. I think it must be because that’s how mum always did it when we were kids.
White chocolate and blueberries. I can confirm that Key was very happy with the result.
Cream Cheese Cookies with White Chocolate and Blueberries – Adapted from Vanilla Sugar
Ingredients – Makes approximately 20 cookies
- 50g unsalted butter at room temperature
- 1/3 cup of fine white sugar
- 125g cream cheese at room temperature
- 1 cup plain flour
- ¼ tsp bicarb soda
- ½ tsp vanilla extract
- 1/3 cup of white chocolate chips
- 1/3 cup of dried blueberries
- Preheat the oven to 180°C.
- Cream together the butter, sugar and cream cheese by hand.
- Add the rest of the ingredients and stir until completely combined. The batter will be quite thick and wet.
- Form balls of dough that are just smaller than a golf ball and then place them on a baking tray lined with baking paper or a non stick liner. Push down on top of them lightly with a fork to flatten them slightly.
- Bake in the oven for around 13 minutes or until golden on top.
- When the cookies are removed from the oven they will still be quite soft. Let them cool slightly on the tray until they firm up, and then finish cooling them on a rack.
- Cookies keep well overnight if sealed in a container.