These Blueberry Cheesecake Cookies are made with a secret ingredient– blueberry muffin mix! They’re perfectly chewy and studded with white chocolate chips!
It’s summer and that means fresh fruit like peaches, strawberries and blueberries!
Well, unfortunately, Nick and I seem to have missed blueberry season. From what I’ve been told, there’s a great blueberry farm nearby. But in the craziness of this summer, by the time we planned a trip out there, they were all picked out!
But never fear. Thanks to a secret ingredient in these cookies, you can get your blueberry fix any time of the year! They may not be fresh, plump summer berries, but oh my are they good.
These cookies were awesome and so different from your typical chocolate chip. They tasted like a blueberry muffin, but in cookie form (meaning, one hundred times better). Everyone loved them and they didn’t last long!
- 1 stick butter, room temperature
- 4 oz cream cheese, room temperature
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 2 (7 oz) boxes Jiffy Blueberry Muffin mix
- 1 ½ cups white chocolate chips
- Using a stand or hand mixer, cream together butter, cream cheese and brown sugar.
- Add eggs, one at a time, until fully incorporated. Add the muffin mix and mix well.
- Fold in white chocolate chips with a spatula.
- Place the dough in the fridge to chill at least 1 hour.
- Preheat oven to 325 degrees.
- Drop tablespoons of dough onto parchment/Silpat-lined cookie sheets, at least 2 inches apart.
- Bake 13-15 minutes, until cookies are just browned. Let cookies cool on the pans for a minute before moving to cooling racks.
Adapted from Inspiration Cafe.
Note: Photos updated 7-29-16. Original photo below.