👨🍳 Step-by-Step Instructions
1️⃣ Preheat & Prepare the Baking Sheet
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Mix the Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat cream cheese, butter, and brown sugar until smooth and fluffy (about 2 minutes).
3️⃣ Add the Eggs & Muffin Mix
- Mix in the eggs, one at a time, until fully incorporated.
- Gradually add the Jiffy Blueberry Muffin Mix, stirring until a soft dough forms.
4️⃣ Fold in the White Chocolate Chips
- Gently mix in the white chocolate chips until evenly distributed.
5️⃣ Scoop & Bake
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheet, about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🍽️ How to Serve These Blueberry Cheesecake Cookies
✔ With a Glass of Cold Milk 🥛
✔ Drizzled with White Chocolate or Lemon Glaze 🍋
✔ Served Warm with a Scoop of Ice Cream 🍦
🛠️ Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze baked cookies in a ziplock bag for up to 3 months.
- Reheat: Microwave for 10 seconds for that fresh-baked texture!
💖 Why You’ll LOVE This Recipe!
✔ Soft, Chewy & Creamy – Perfect cheesecake-like texture! 🧀
✔ Bursting with Blueberry Flavor – Thanks to Jiffy Muffin Mix! 🫐
✔ White Chocolate Chips Add a Sweet Touch – Rich & indulgent! 🍫
✔ Easy to Make with Simple Ingredients! – No fancy steps required! ⏳
These Blueberry Cheesecake Cookies are soft, rich, and filled with the perfect blend of blueberry and creamy white chocolate! Perfect for snacking, parties, or gifting! 🎉
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