Blueberry-White Chocolate Cheesecake Cookies

Ingredients

• 6 Tablespoons Butter
• 4 ounces, weight Cream Cheese
• ½ cups Light Brown Sugar, Packed
• 2  Eggs
• 2 boxes (7 Oz. Size) Jiffy Blueberry Muffin Mix
• 1-½ cup White Chocolate Chips

Preparation Instructions

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.