Ingredients:
(1) (8 oz) package of softened cream cheese
(1) egg
(1) pouch sugar cookie mix
⅔ cup raspberry baking chips
Directions:
Preheat oven at about 175 degrees C (350 degrees F). Line baking sheets containing parchment paper.
Beat the cream cheese in a bowl, then mix it with the electric mixer to make the cream smooth and fluffy. Mix in the mixture of cookies, then add in the raspberry chips. Drop the dough with a tablespoon or small scoop onto the prepared baking sheets about 2 inches apart. Pat the cookies gently to flatten.
In the preheated oven, bake until cookie edges are slightly golden, for 9 to 12 minutes. Let it cool before serving.
Notes:
Instead of raspberries, use freeze-dried blueberries or strawberries
Even you might replace some other freeze-dried fruit. I think mango will be great.
Add some smoothly grated lemon zest (lemon zest is perfect if you use raspberries instead)
Freeze until solid then portioned and formed dough, move to freezer bags and freeze for up to 2 months. Bake straight from the freezer, adding one minute or two to the baking time
I do not recommend low-fat cream cheese and fat-free cream cheese either. The cookies don’t have the same taste or texture.
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