Oh. My. Heck. You are going to love these cookies! You use blueberry muffin mix, cream cheese, & white chocolate chips (plus a few other ingredients.) For real! Delicious!!! You could even use raspberry muffin mix to make them raspberry cheesecake cookies! These cookies are just lovely to share with friends! Bring them to your next picnic, potluck, or family reunion. They will be an instant hit!
Perfect moist and puffy cookies with fresh blueberries bursting inside. These cookies are a mix between a blueberry muffin and a soft and chewy cookie. Drizzled in a lemon glaze, these will become a new favorite!
I was so excited to hear that Ashton is having a boy. Having two boys, I feel like I am a pro in the boy department. They are so much fun! I had to learn how to hunt for bugs, go to monster truck shows, and break a nail or two digging in the dirt. Boys are so sweet and and I can’t wait to meet Ashton’s little bundle!
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!
2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips
How to make it :
Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.
***PLEASE NOTE***While we have made these cookies for quite a while and never had an issue with the quality of the finished product
we would suggest baking a small batch at first…if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe.
Source :keyingredient.com