Blueberry Cheesecake Cookies Recipe
These Blueberry Cheesecake Cookies are the perfect balance of creamy cheesecake and fruity blueberry flavor, all in one bite! With a sweet twist of white chocolate chips and the richness of cream cheese, these cookies are sure to be a hit.
- Prep Time: 15 minutes
- Cook Time: 14-15 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cookies:
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz cream cheese
- 1 stick “I Can’t Believe It’s Not Butter” (or your preferred butter substitute)
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 1½ cups white chocolate chips
Instructions
- Preheat your oven to 325°F.
- In a mixing bowl, cream together the butter, cream cheese, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, blending thoroughly after each addition.
- Slowly incorporate the Jiffy Blueberry Muffin mix into the wet mixture, ensuring everything is well combined.
- Gently fold in the white chocolate chips.
- Chill the dough for at least one hour to ensure your cookies maintain their shape during baking.
- Drop tablespoon-sized portions of dough onto a greased cookie sheet, spacing them 2 inches apart.
- Bake for 14-15 minutes or until the edges are just beginning to turn golden brown.
- Allow the cookies to cool on the sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for shaping the cookies properly.
- You can use any blueberry muffin mix you prefer if not using Jiffy.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 180 Kcal
- Sugar: 16g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg