Description
Delight in these Blueberry Cheesecake Cookies, a perfect blend of sweet blueberry muffin mix and creamy cheesecake flavors enhanced by rich white chocolate chips. This easy-to-make cookie recipe yields soft, moist treats with a subtle tang and a touch of buttery sweetness, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 boxes Jiffy Blueberry Muffin Mix
- 1/2 cup light brown sugar, firmly packed
- 1 1/2 cups white chocolate chips
Wet Ingredients
- 4 oz. cream cheese, softened
- 1 stick I Can’t Believe It’s Not Butter (or any butter substitute), softened
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
- Cream Butter Mixture: In a mixing bowl, cream together the softened butter, cream cheese, and light brown sugar until the mixture is smooth and well combined.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a homogenous batter.
- Combine Dry and Wet Ingredients: Gradually add the blueberry muffin mix to the butter and egg mixture, stirring until fully incorporated into a consistent dough.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough, distributing them evenly without overmixing.
- Chill Dough: Refrigerate the dough for at least one hour to firm up and improve cookie shape during baking.
- Shape Cookies: Drop tablespoon-sized portions of dough onto a greased cookie sheet, spacing them about two inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 14-15 minutes, or until the edges begin to turn golden brown.
- Cool: Allow cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
- Tip: If cookies spread too much and become flat, chill the dough longer prior to baking to help them maintain shape.
Notes
- Chilling the dough helps the cookies hold their shape better during baking.
- Use softened cream cheese and butter to create a smooth, creamy dough.
- Ensure spacing between cookies to prevent them from merging together.
- White chocolate chips add sweetness and texture complementing the blueberry flavor.
- The cookies have a moist, cakey texture thanks to the muffin mix base.
