Blueberry Cheesecake And White Chocolate Chip Cookies

I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!

Blueberry Cheesecake And White Chocolate Chip Cookies

4 Sons 'R' Us: Blueberry Cheesecake And White Chocolate Chip Cookies

  • 2 boxes of Jiffy blueberry muffin mix
  • 4 oz cream cheese, softened
  • 1 stick of butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup white chocolate chips, optional

Directions

  1. Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
  2. Combine the butter mixture with the muffin mix, mixing until evenly combined.
  3. If using the white chocolate chips, using a spatula, fold them in now.
  4. Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking). 
  5. Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
  6. Bake at 325 degrees for 13-15 minutes.
  7. Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.

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