Ingredients: |
Ingredients:
Ingredients:
2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese, softened
1 stick “I Can’t Believe It’s Not Butter”, softened
½ cup light brown sugar, firmly packed
2 eggs
1 ½ cups white chocolate chips
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Directions: |
Directions:
Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
Prepare the Batter: a. In a large mixing bowl, cream together the softened butter, cream cheese, and brown sugar until smooth. b. Add the eggs one at a time, mixing well after each addition.
Combine with Muffin Mix: Add the Jiffy Blueberry Muffin mix to the wet ingredients and mix thoroughly until well combined.
Fold in White Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the batter.
Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least one hour. This step is crucial for the success of the recipe.
Prep for Baking: Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or grease it.
Form Cookies: Using a tablespoon, drop rounded spoonfuls of the chilled dough onto the prepared cookie sheet, keeping them about 2 inches apart.
Bake: Bake in the preheated oven for 14-15 minutes or until the edges are just turning brown. Keep an eye on them to prevent overbaking.
Cooling: Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Testing and Adjusting: If the first batch comes out flat, try chilling the batter for a longer duration before baking. This adjustment can impact the texture and thickness of the cookies.
Enjoy: Once cooled, enjoy these delightful Blueberry White Chocolate Cream Cheese Cookies
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