Blueberry Cream Cheese Muffin Cookies

Blueberry Cream Cheese Muffin Cookies

Product Code: R0116

This recipe is courtesy of LorAnn customer Susan Whetzel whose blog, DoughMesstic, is a delightful combination of writings on food, family and life.

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RECIPE TIP: Add a few drops of Super Strength Blueberry Flavor to any recipe calling for fresh or frozen blueberries for a boost of flavor!

INGREDIENTS

2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon Salt
1/2 cup butter (salted)
4 ounces softened cream cheese
3/4 cup sugar
3/4 cup brown sugar
2 Large eggs
2 teaspoons vanilla extract
Few Drops LorAnn Super-Strength Blueberry Flavor
1 cup fresh or frozen blueberries
Large sugar sprinkles for topping (try using LorAnn's Madagascar Vanilla Sugar)
 

DIRECTIONS

  1. Preheat oven to 325°F and prepare a baking sheet with a SilPat or Parchment paper. (I prefer a Silpat in my own baking.) 
  2. Brown the butter (in a skillet) until just lightly browned and beginning to smell a bit nutty. Remove from heat. 
  3. Add the browned butter, cream cheese, and sugars to the bowl of a stand mixer and cream until well combined. Add eggs, vanilla, and blueberry oil and beat for 2 more minutes. Add baking soda and flour, mixing on low until just combined. 
  4. Scoop this very wet dough using two spoons onto prepared cookie sheet, mounding the dough. Insert blueberries one by one into the dough, approximately 4-6 berries per cookie. Sprinkle the decorative sugar on top before baking 16-18 minutes. 
  5. Allow cookies to cool on pan. Cookies will be very soft and moist, slightly browned on the bottom. Store in air tight container.

Blueberry Cream Cheese Muffin Cookies


Blueberry Cream Cheese Muffin Cookies
By
This recipe is courtesy of LorAnn customer Susan Whetzel whose blog, DoughMesstic, is a delightful combination of writings on food, family and life.
Ingredients
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup butter (salted)
  • 4 ounces softened cream cheese
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 Large eggs
  • 2 teaspoons vanilla extract
  • Few Drops LorAnn Super-Strength Blueberry Flavor
  • 1 cup fresh or frozen blueberries
  • Large sugar sprinkles for topping (try using LorAnn's Madagascar Vanilla Sugar)
1. Preheat oven to 325°F and prepare a baking sheet with a SilPat or Parchment paper. (I prefer a Silpat in my own baking.)2. Brown the butter (in a skillet) until just lightly browned and beginning to smell a bit nutty. Remove from heat.3. Add the browned butter, cream cheese, and sugars to the bowl of a stand mixer and cream until well combined. Add eggs, vanilla, and blueberry oil and beat for 2 more minutes. Add baking soda and flour, mixing on low until just combined.4. Scoop this very wet dough using two spoons onto prepared cookie sheet, mounding the dough. Insert blueberries one by one into the dough, approximately 4-6 berries per cookie. Sprinkle the decorative sugar on top before baking 16-18 minutes.5. Allow cookies to cool on pan. Cookies will be very soft and moist, slightly browned on the bottom. Store in air tight container.
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