Description
These sweet and creamy blueberry cheesecake cookies are made with a simple muffin mix and loaded with white chocolate chips. The perfect dessert with a delightful blend of flavors and a chewy texture.
Ingredients
Scale
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz. cream cheese
- 1 stick “I Can’t Believe It’s Not Butter”
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 1 ½ cups white chocolate chips
Instructions
-
Preheat the Oven:
Preheat your oven to 325°F (165°C). -
Cream Together Ingredients:
In a large bowl, cream together the butter, cream cheese, and brown sugar until smooth. -
Add the Eggs:
Add the eggs one at a time, mixing well after each addition. -
Combine with Muffin Mix:
Mix in the Jiffy Blueberry Muffin mix with the butter mixture until well combined. -
Fold in White Chocolate Chips:
Gently fold in the white chocolate chips. -
Chill the Dough:
Cover the dough and chill for at least 1 hour. -
Form the Cookies:
Drop tablespoonfuls of dough onto a greased cookie sheet, spaced about 2 inches apart. -
Bake:
Bake for 14-15 minutes, or until the edges are just turning brown. -
Cool:
Let the cookies cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Notes
- If the cookies come out flat, try chilling the dough for a longer period to achieve a better texture.
- This recipe makes a great large batch of soft, chewy cookies.
- For extra flavor, try adding a few fresh blueberries to the dough before baking!
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg