Blueberry-White Chocolate Cheesecake Cookies
- 6 Tablespoons Butter
- 4 ounces, weight Cream Cheese
- 1/2 cups Light Brown Sugar, Packed
- 2 Eggs
- 2 boxes (7 Oz. Size) Jiffy Blueberry Muffin Mix
- 1-1/2 cup White Chocolate Chips
- Using an electric mixer, cream together the butter, cream cheese, and sugar until fluffy. Add the eggs one at a time and continue mixing until well combined. Slowly add in the muffin mix and continue mixing until incorporated. Gently fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 1 hour. This is very important; if the dough is not cold enough, the cookies will flatten and spread out too much during baking. Also, in between batches, store the dough in the refrigerator.
- Preheat oven to 325u0b0F. Drop chilled dough by teaspoonfuls, about 2 inches apart, onto a greased cookie sheet and bake for 13-15 minutes. Cookies should be lightly browned around the edges, but still pale on top.
- Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container for about 1 week. This recipe will yield about 4 dozen 1 1/2" to 2" cookies.
butter, weight cream cheese, light brown sugar, eggs, mix, white chocolate chips
Taken from tastykitchen.com/recipes/desserts/blueberry-white-chocolate-cheesecake-cookies/ (may not work)