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Blueberry Cheesecake Cookies

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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

Find it online: https://deliceflash.com/blueberry-cheesecake-cookies-2/