blueberry cheesecake cookies

Desserts

Blueberry Cheesecake Cookies

Drescription

Chilling the dough is key to keeping these cookies from spreading. Make sure the dough is firm before baking, and space the cookies well on the sheet.

Ingredients

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1 large egg, room temperature
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
mix-ins:
1-1/2 cups fresh blueberries
4 ounces cream cheese, cubed, frozen
1/2 cup confectioners' sugar

Directions

Preheat oven to 375°. Beat butter, cream cheese and sugar until no lumps remain, 5-7 minutes. Add egg and vanilla.
In another bowl, whisk flour, milk powder and baking powder; gradually beat into creamed mixture. Fold in fresh blueberries and frozen cubed cream cheese. Scoop dough by quarter cupfuls onto parchment lined baking sheets, spacing cookies at least 2 in. apart. Chill 30 minutes or until slightly firm.
Bake until golden brown, 18-20 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners sugar.

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This recipe is inspired by my current region, the Low Country, and the diaspora. I’ve seen versions of this rice dish throughout my years as a chef and my years traveling the West Indies. I saw the similarities with congee and asopao. Also saw similarities with Puerto Rican arroz con pollo, Trinidadian cook-up rice or pelau, and even the famous jambalaya. I feel like this version highlighted this beautiful one-pot rice recipe.