Blueberry Cheesecake Cookies with White Chocolate Drizzle

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I go through phases about...exactly everything.

Right now, I'm in a red wine and dessert phase. Let's be real. I'm not sure this phase will end. Ever.

I'm in a phase where I talk to my dog. I was at PetSmart with him on Saturday, and it turns out a lot of people actually don't talk to their animals. Things got awkward.

I'm in a phase where I want to buy nail polish (glitter...the classy kind), attractive dish towels and Toms shoes obsessively. I dunno. It's just happening.

I'm eating smoothies non-stop. I may or may not have had a dream last night that involved a hummus quesadilla. I cannot stop trying to fool with a simple sugar cookie recipe.

These are fantastic phases. Especially that last one.


I folded cream cheese into sugar cookie dough...again. To make it taste like cheesecake. With me?

I smashed blueberries with a fork in a nice white bowl. If you have life frustrations to work out, this is definitely a good strategy. If not...the food processor is a nice kitchen tool here.

The blueberries went straight into the dough. After it chilled, each little dough ball was rolled in graham cracker crumbs. We're imitating cheesecake here. It's necessary.

These cookies bake and cool and fill your house with all sorts of impressive smells. I love this part of baking.

They're drizzled with melted white chocolate for a pretty last touch. And...because I might be in a white chocolate phase too. Deal.

If you're a last minute Valentine's Day-er, or not into blueberries, substitute raspberries or strawberries or...whatever is on sale at the grocery this week. (It's mostly how the blueberries became involved with this anyway. I'm saving money for new shoes.)

Blueberry Cheesecake Cookies with White Chocolate Drizzle
sugar cookie recipe adapted from June

1 cup butter, softened
4 oz cream cheese, softened
1 1/2 cups plus 2 tbsp sugar
2 egg yolks and 1 egg white
1 1/2 tsp vanilla
2/3 tsp salt
3 cups flour
2 1/4 tsp baking powder
1 pint blueberries, smashed
1 1/2 cups graham cracker crumbs
1 cup white chocolate, melted

Combine ingredients (except graham cracker crumbs and white chocolate) in order. Chill dough in refrigerator for at least one hour (longer is better; I waited nearly 24 because life was busy). Shape dough into small balls (it will still be somewhat sticky) and roll in graham cracker crumbs. Place on a baking sheet lined with parchment paper and bake in a preheated 375 degree oven for 8-9 minutes. Let cool slightly before transferring to wire rack and completely before drizzling with melted white chocolate.