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.
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
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.
Notes
For extra flavor: Add 1 tsp lemon zest for a citrusy twist.
Storage: Keep in an airtight container for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
Gluten-Free Option: Use a gluten-free muffin mix and flour substitute.
Reheating: Warm in the microwave for a few seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 135 kcal
