Blueberry Cheesecake Cookies: A Sweet and Creamy Twist on Classic Cookies

Ingredients

• 2 boxes Jiffy Blueberry Muffin Mix
• 4 oz cream cheese (softened)
• 1 stick “I Can’t Believe It’s Not Butter” (or any other butter substitute)
• 1/2 cup light brown sugar, firmly packed
• 2 eggs
• 1 1/2 cups white chocolate chips

Instructions

1. Preheat Oven & Prepare Baking Sheets

Preheat your oven to 325°F (163°C). Prepare your cookie sheets by greasing them lightly or lining them with parchment paper for easy cleanup.

2. Cream Together Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat together the softened butter, cream cheese, and light brown sugar until smooth and fluffy. This step helps create the creamy, soft texture in the cookies. You can use an electric mixer or do it by hand if you prefer.

3. Add Eggs

Add the eggs, one at a time, beating well after each addition until fully incorporated. This will help bind the dough together and give it structure.

4. Combine Muffin Mix with Wet Ingredients

Add the two boxes of Jiffy Blueberry Muffin Mix to the wet mixture and stir until combined. You’ll notice the dough coming together into a thick, slightly sticky batter. Mix just enough to incorporate the muffin mix—don’t overmix.

5. Fold in White Chocolate Chips

Gently fold in the white chocolate chips until evenly distributed. The white chocolate chips will melt a bit during baking, creating pockets of creamy sweetness in each bite.

6. Chill the Dough

This is a crucial step! Chill the dough in the refrigerator for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they stay thick and chewy. If your cookies come out flat after baking, try chilling the dough for even longer next time—some doughs require more time to set.

7. Scoop and Shape

Once the dough is chilled, use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to allow for spreading during baking.

8. Bake the Cookies

Bake the cookies in the preheated oven for about 14-15 minutes, or until the edges are just beginning to turn golden brown. The centers should still be soft but set. Keep an eye on them toward the end to prevent over-baking.

9. Cool on the Cookie Sheet

Let the cookies cool on the baking sheet for about 1-2 minutes to firm up before transferring them to a wire rack to cool completely. This will help prevent the cookies from falling apart while still warm.

Method Breakdown:

1. Using Jiffy Muffin Mix: The use of Jiffy Blueberry Muffin Mix is a shortcut that ensures a burst of blueberry flavor without having to measure out flour, baking powder, and other ingredients. The muffin mix adds a light, fluffy texture to the cookies, making them soft and pillowy.
2. Cream Cheese: The addition of cream cheese makes these cookies extra soft and creamy. It helps give them a cheesecake-like richness without making them overly sweet or heavy.
3. Butter and Brown Sugar: The butter gives the cookies a soft texture, while the light brown sugar adds a touch of molasses flavor, deepening the overall sweetness and giving them a slightly caramelized taste.
4. Chill the Dough: Chilling the dough is key to achieving thick, chewy cookies. This helps the cookies maintain their shape and prevents them from spreading too thin during baking.
5. White Chocolate Chips: White chocolate chips melt beautifully during baking, creating pockets of creamy sweetness throughout the cookies. They also add a touch of elegance to the flavor profile, pairing perfectly with the tart blueberries.