These Blueberry Cheesecake Cookies are made with a secret ingredient– blueberry muffin mix! They’re perfectly chewy and studded with white chocolate chips!
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!
But never fear. Thanks to a secret ingredient in these cookies, you can get your blueberry fix any time of the year! They may not be fresh, plump summer berries, but oh my are they good.
These cookies were awesome and so different from your typical chocolate chip. They tasted like a blueberry muffin, but in cookie form (meaning, one hundred times better). Everyone loved them and they didn’t last long!
- 1 stick butter, room temperature
- 4 oz cream cheese, room temperature
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 2 (7 oz) boxes Jiffy Blueberry Muffin mix
- 1 ½ cups white chocolate chips
- Using a stand or hand mixer, cream together butter, cream cheese and brown sugar.
- Add eggs, one at a time, until fully incorporated. Add the muffin mix and mix well.
- Fold in white chocolate chips with a spatula.
- Place the dough in the fridge to chill at least 1 hour.
- Preheat oven to 325 degrees.
- Drop tablespoons of dough onto parchment/Silpat-lined cookie sheets, at least 2 inches apart.
- Bake 13-15 minutes, until cookies are just browned. Let cookies cool on the pans for a minute before moving to cooling racks.
Adapted from Inspiration Cafe.
Note: Photos updated 7-29-16. Original photo below.
Did you have any problems with these spreading? I tried the original recipe and even had the dough in the freezer for 4 hrs and they went thinner than a pancake. I will definitely try your adaptation and see what happens!
Hmmm… no I didn’t! Did you use a different brand of muffin mix?? That’s strange..
Nope. I used Jiffy. The “dough” was more like a muffin mix than anything. I ended up putting what was left in a muffin top pan and that turned out much better than trying to make cookies.
I had the same problem. Just made these and they turned out flatter than a crepe! Followed the recipe exactly – made two batches – don’t know what happened.
Huh… very strange. I’ll try making them again and see what happens!
How many TBSP of butter? Recipe states 1 stick, depending on the butter you get 1 stick could be 8 TBSP or 1 stick could be only 4 TBSP, as in your picture of ingredients. This could be the reason some cookies are flat and batter runny.
It should be 1/2 cup butter. One standard stick, not a mini one. I used a 1/2 cup stick, but the brand I used makes their sticks shorter and fatter, which is why it looks smaller.
Mine came out pretty flat also. I read the comment and added 1 tsp of baking powder, but didn’t help. I kept the batter chilled and chilled the dough on cookie sheet which helped a little. Still pretty tasty though.
I used Philadelphia Cream Cheese and Jiffy brand, but I did use real salted butter. I ended up putting in some flour in the remaining batter and that helped.
I made a batch and the ones on a regular cookie sheet flattened out but the ones on the silpat didn’t- same batter but that was the only difference. Not sure if y’all had the flattening problem with or without?
I have made this cookies alot, they dont last long. Never had a problem with them flatting out. I use real butter that is in sticks. Ive even tried other flavors if Jiffy mix .
kristin redziniak says
How much does one batch make?? I am making these for a cookie party!! Has the problem been fixed about them being flat??
Linda Kerley says
I used 1/2 cup of butter flavored Crisco, and they came out perfect. My grandchildren and I made them today and they are SO good.
Linda Kerley says
OH. Instead of the butter I used the crisco