Description
These Blueberry Cheesecake Cookies are a decadent combination of blueberry muffin mix, creamy cream cheese, and sweet white chocolate chips. The result is a soft, chewy cookie with a delightful cheesecake flavor. Perfect for a special treat or any occasion!
Ingredients
Scale
- 2 boxes Jiffy Blueberry Muffin Mix
- 4 oz. cream cheese
- 1 stick “I Can’t Believe It’s Not Butter” (or any butter substitute)
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 1 ½ cups white chocolate chips
Instructions
- Preheat oven to 325°F (163°C).
- Cream together the butter, cream cheese, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Combine the blueberry muffin mix with the butter mixture and mix until fully incorporated.
- Gently fold in the white chocolate chips.
- Chill the dough for at least one hour.
- Drop tablespoonfuls of dough onto a greased cookie sheet, spacing them 2 inches apart.
- Bake for 14-15 minutes or until the edges just start to turn brown.
- Let cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
- Tip: If your cookies turn out flat, chill the dough a little longer before baking to help them hold their shape.
Notes
- Chilling the dough is a key step for achieving the perfect texture. If the cookies spread too much, try chilling the dough for a longer period.
- If you don’t have Jiffy Blueberry Muffin Mix, you can substitute it with another blueberry muffin mix or create your own version with flour, sugar, baking powder, and blueberries.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 19g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg