Blueberry Cheesecake Cookies Recipe by Donna John

2 boxes Jiffy Blueberry Muffin Mix

4 oz. cream cheese

1 stick “I Can’t Believe It’s Not Butter”

½ cup light brown sugar, firmly packed

2 eggs

1 ½ cups white chocolate chips

Preheat the Oven: Set your oven to 325 degrees Fahrenheit to ensure it’s at the right temperature for baking.

Cream the Ingredients: In a mixing bowl, cream together the butter, cream cheese, and brown sugar until the mixture is light and fluffy.

Add the Eggs: Incorporate the eggs one at a time, blending well after each addition to ensure they are fully mixed in.

Combine Muffin Mix: Gradually add the Jiffy Blueberry Muffin Mix to the butter mixture, stirring until well combined.

Fold in White Chocolate Chips: Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.

Chill the Dough: Cover the dough and chill it in the refrigerator for at least one hour. This step is crucial for preventing the cookies from spreading too much during baking.

Prepare for Baking: Drop tablespoonfuls of dough onto a greased cookie sheet, spacing them 2 inches apart. This allows room for the cookies to spread as they bake.

Bake: Bake the cookies in the preheated oven for 14-15 minutes, or until they are just turning brown around the edges. Allow the cookies to cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack to cool completely.