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A perfect combination of blueberry and white chocolate makes this a decadent cookie that won’t have you in the kitchen for hours.
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 325ºF. 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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!