Description
When you’re craving something sweet and comforting, but you want to try a new twist on classic flavors, these Blueberry Cheesecake Cookies are just the treat to satisfy your sweet tooth. Perfect for a cozy evening in, a special holiday gathering, or a summer picnic, these cookies are bursting with juicy blueberries, creamy cheesecake goodness, and the smooth sweetness of white chocolate chips.
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
- 1½ cups white chocolate chips
Instructions
- Preheat your oven to 325°F.
- In a mixing bowl, cream together the butter, cream cheese, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, blending thoroughly after each addition.
- Slowly incorporate the Jiffy Blueberry Muffin mix into the wet mixture, ensuring everything is well combined.
- Gently fold in the white chocolate chips.
- Chill the dough for at least one hour.
- Drop tablespoon-sized portions of dough onto a greased cookie sheet, spacing them 2 inches apart.
- Bake for 14-15 minutes or until the edges are just beginning to turn golden brown.
- Allow the cookies to cool on the sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t skip the chilling step, as it helps the cookies hold their shape and bake properly.
- Use high-quality white chocolate chips for the best flavor.
- Fresh or frozen blueberries can be added for extra fruity flavor. If using frozen, do not thaw them.
- You can adjust the size of the cookies by using a larger scoop, but be sure to adjust the baking time accordingly.
- Prep Time: 1 hour
- Cook Time: 14-15 minutes