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 layered on a white plate

Print Recipe
5 from 1 vote

Blueberry Cheesecake And White Chocolate Chip Cookies

Ingredients

  • 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

Instructions

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