Blueberry Cheesecake Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar, light firmly packed
  • 2 boxes Jiffy blueberry muffin mix
  • 1 1/2 cup White chocolate chips

• Dairy

  • 4 oz Cream cheese
  • 1 stick I can't believe it's not butter

Found on keyingredient.com

Description

Ingredients

• 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
• 1½ C. white chocolate chips

Directions

• Directions 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.
• 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.