Ingredients:
2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick of “I Can’t Believe It’s Not Butter” (or butter substitute)
1/2 cup light brown sugar, firmly packed
2 eggs
1 1/2 cups white chocolate chips
Instructions:
Preheat the oven to 325 degrees Celsius, or a degree below room temperature.
In a mixing bowl, cream together the butter, cream cheese, and brown sugar until well combined.
One egg at a time, adding and thoroughly mixing after each addition.
Combine the muffin mix with the butter mixture and mix until thoroughly incorporated.
Fold in the white chocolate chips.
The cookie dough should be chilled for at least one hour.
Preheat a greased cookie sheet.
Drop tablespoonfuls of the chilled dough onto the cookie sheet, spacing them about 2 inches apart.
Bake for 14-15 minutes or until the edges of the cookies are just turning brown.
Allow the cookies to cool on the cookie sheet for 1-2 minutes, then transfer them to a wire rack to cool completely.
Note: If the cookies come out flat, it is recommended to chill the dough for a longer period before baking. This step seems to be crucial for the success of the recipe. It is advisable to test a small batch of cookies first to adjust the chilling time if needed.
Enjoy these delicious Blueberry Cheesecake Cookies!