• Mix in the eggs, one at a time, until fully incorporated.
• Gradually add the Jiffy Blueberry Muffin Mix, stirring until a soft dough forms.

4️⃣ Fold in the White Chocolate Chips

• Gently mix in the white chocolate chips until evenly distributed.

5️⃣ Scoop & Bake

• Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheet, about 2 inches apart.
• Bake for 10–12 minutes, or until the edges are lightly golden brown.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🍽️ How to Serve These Blueberry Cheesecake Cookies

✔ With a Glass of Cold Milk 🥛
✔ Drizzled with White Chocolate or Lemon Glaze 🍋
✔ Served Warm with a Scoop of Ice Cream 🍦

🛠️ Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze baked cookies in a ziplock bag for up to 3 months.
• Reheat: Microwave for 10 seconds for that fresh-baked texture!

💖 Why You’ll LOVE This Recipe!

✔ Soft, Chewy & Creamy – Perfect cheesecake-like texture! 🧀
✔ Bursting with Blueberry Flavor – Thanks to Jiffy Muffin Mix! 🫐
✔ White Chocolate Chips Add a Sweet Touch – Rich & indulgent! 🍫
✔ Easy to Make with Simple Ingredients! – No fancy steps required! ⏳

These Blueberry Cheesecake Cookies are soft, rich, and filled with the perfect blend of blueberry and creamy white chocolate! Perfect for snacking, parties, or gifting! 🎉