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.