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
- 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
- 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.