There was once a cookie shop in Wichita Falls called Grandma B’s. They served huge, hot, fresh cookies to the masses. I can’t even remember when that spot closed but I will always remember their cookies. I loved the chocolate chip. But the 2nd most talked about cookie that they made, at least amongst my peers, was a blueberry cream cheese cookie.
I have always wanted to make a similar cookie. Why is this an important cookie for me? Well, you can read about the hot blueberry cream cheese cookies and a wonderful teacher named Mrs. Merrill in the note below the recipe if you’d like to know.
Well, I’ve been trying my hand at it. I have been around the block several times with this cookie. I tried beating cream cheese with the butter and sugar in varying amounts with varying success. I tried a version with butter and shortening as with my favorite Snickerdoodles. I tried lots of things. I came to the conclusion that the cream cheese was disappearing into the mix for the most part. So I backed the cream cheese out of the dough until the very end and then added it, cut into almost- frozen chunks. The result…pockets of cream cheese in the final cookie. It worked just like I wanted it to. My all-butter cookie was far and away preferred by my tasters. And, I rolled the cookie dough in sugar for good measure. I have to say it is a very pleasing cookie, and while by no means identical, it stands up nicely to my long ago memory of a great cookie.