Name: Blueberry Cheesecake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 package Jiffy Blueberry Muffin Mix; 2 eggs; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup white chocolate chips

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Soft and chewy, these blueberry cheesecake cookies combine the sweetness of blueberries with a creamy cheesecake flavor. With white chocolate chips scattered throughout, they have the perfect balance of tart and sweet, making them an irresistible treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 package Jiffy Blueberry Muffin Mix

2 eggs

4 oz cream cheese, softened

¼ cup unsalted butter, softened

⅓ cup granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

½ teaspoon baking powder

½ cup white chocolate chips

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat the softened cream cheese, butter, sugar, and vanilla extract until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in the Jiffy Blueberry Muffin Mix, flour, and baking powder until combined.

Gently fold in the white chocolate chips.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories per Cookie: 135 kcal

Variations

Lemon Twist: Add a teaspoon of lemon zest to enhance the fruity flavor.

Crunchy Add-Ins: Mix in chopped nuts like almonds or pecans for extra texture.

Glaze Drizzle: Drizzle the cookies with a simple powdered sugar glaze for extra sweetness.

Dried Blueberries: If I want more blueberry flavor, I add dried blueberries along with the white chocolate chips.

Dark Chocolate Chips: Swap white chocolate chips for dark chocolate for a richer taste.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to a week. If freezing, I place them in a freezer-safe container with parchment paper between layers and store them for up to 3 months. To enjoy again, I let them thaw at room temperature or warm them in the microwave for a few seconds.

FAQs

How do I keep the cookies soft?

I make sure not to overbake them and store them in an airtight container to retain moisture.

Can I use a different muffin mix?

Yes! Other blueberry muffin mixes or even lemon muffin mixes work well in this recipe.

Can I make these without white chocolate chips?

Absolutely! I sometimes leave them out or replace them with another mix-in like nuts or dark chocolate.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking. If it's too firm, I let it sit at room temperature for a few minutes before scooping.

Can I make these gluten-free?

I haven’t tried it, but using a gluten-free muffin mix and a gluten-free flour substitute should work well.

Conclusion

These blueberry cheesecake cookies are a delicious, easy-to-make treat that combines the flavors of blueberry muffins, cheesecake, and white chocolate. Whether enjoyed fresh or stored for later, they always bring a soft and chewy bite with a creamy and fruity flavor. Perfect for any occasion, they’re a must-try for blueberry lovers.

Recipe:

Blueberry Cheesecake Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

Soft and chewy blueberry cheesecake cookies combine the sweetness of blueberries with a rich, creamy cheesecake flavor. With white chocolate chips for extra indulgence, these easy cookies make the perfect treat for breakfast, dessert, or a snack.

Instructions

Preheat Oven – Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients – In a large bowl, beat cream cheese, butter, sugar, and vanilla until smooth.
Add Eggs – Mix in eggs one at a time until fully incorporated.
Incorporate Dry Ingredients – Stir in muffin mix, flour, and baking powder until combined.
Fold in Chocolate Chips – Gently mix in white chocolate chips.
Scoop & Bake – Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
Bake – Bake for 10-12 minutes until edges turn golden.
Cool – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.