Ingredients:
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz. cream cheese
- 1 stick “I Can’t Believe It’s Not Butter”
- ½ C. light brown sugar, firmly packed
- 2 eggs
- 1 ½ C. white chocolate chips
Instructions:
- Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the cookies from sticking.
- Prepare the Cookie Dough:
- In a large mixing bowl, combine the Jiffy Blueberry Muffin mix, softened cream cheese, softened butter, and brown sugar. Mix until well combined and creamy.
- Add the eggs one at a time, mixing well after each addition, until the dough is smooth and uniform in texture.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
- Form the Cookies:
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake to Perfection:
- Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, serve these heavenly Blueberry Cheesecake Cookies on a platter and watch them disappear within moments! These cookies are best enjoyed fresh but can be stored in an airtight container for several days.
Cook Notes and Variations:
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