Blueberry Cheesecake Cookies | July 26, 2025

Blueberry Cheesecake Cookies

 

Ingredients:

• 2 boxes Jiffy Blueberry Muffin mix
• 4 oz. cream cheese
• 1 stick “I Can’t Believe It’s Not Butter”
• ½ C. light brown sugar, firmly packed
• 2 eggs
• 1 ½ C. white chocolate chips

Instructions:

1. Preheat the Oven:
   • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the cookies from sticking.
2. Prepare the Cookie Dough:
   • In a large mixing bowl, combine the Jiffy Blueberry Muffin mix, softened cream cheese, softened butter, and brown sugar. Mix until well combined and creamy.
   • Add the eggs one at a time, mixing well after each addition, until the dough is smooth and uniform in texture.
   • Fold in the white chocolate chips until evenly distributed throughout the dough.
3. Form the Cookies:
   • Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
4. Bake to Perfection:
   • Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
   • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy:
   • Once cooled, serve these heavenly Blueberry Cheesecake Cookies on a platter and watch them disappear within moments! These cookies are best enjoyed fresh but can be stored in an airtight container for several days.

Cook Notes and Variations:

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