Blueberries and chocolate… sounds delicious doesn’t it? Hubby had seen something on TV about blueberry white chocolate cookies and was determined to have some for himself. Being the good little wifey, I told him I’d bake him a batch. He loves white chocolate, I like dark chocolate. So I made a couple dozen blueberry chocolate chip cookies with 2/3 having white chocolate and 1/3 dark chocolate. My sweet tooth isn’t nearly as “advanced” as his.

This recipe was adapted from The Pinterest Project and I substituted blueberries for raspberries and skipped the lemon. I also made the error of using Almond Extract instead of vanilla since I grabbed the wrong thing out of the pantry. But no worries, it turned out really great.

Ingredients
1/2 cup butter
1/2 cup cream cheese
1/2 cup sugar (or Xylitol)
1 egg
2 Tablespoons Vanilla Extract (or Almond like my “error”)
1 Tablespoon water
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup blueberries
1/2 cup white chocolate chips
1/4 cup dark chocolate chips

For complete nutrition information and Weight Watchers points, click the Magic button

Directions
Pre-heat the oven to 350 degrees

In a large bowl, add the butter, cream cheese and sugar and blend until creamy. Add the egg and blend together. Add the extract and the water and blend until smooth. In another bowl, whisk together the flour, baking soda and salt. Slowly incorporate the dry ingredients into the wet. Blend together.

Since I was making this with two types of chocolate, I divided the mix into 1/3 and 2/3 dough mixes. In the large one, I added the white chocolate chips since hubby loves cookies more then me. I’m so nice to give him the 2/3 batch.

In the small batch (the 1/3), I added the dark chocolate chips. I then blended the blueberries into each batch, again dividing 1/3 & 2/3. If you are using frozen blueberries (thaw them first :-)), blend them in carefully as you don’t want to squish them.

Roll the dough up into little balls and place on a lightly greased cookie sheet. I made it easy on myself and used a melon baller to scoop them up and drop them on the cookie sheet.

Bake 11-13 minutes or until done.  One thing I did with my second round of baking was to flatten out the little balls so they cookies were less fluffy and more like a regular shaped cookie. This is up to you how you want to do them, but the baking time is about the same.

CHEERS!

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