Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies

Ingredients:

• 2 boxes Jiffy Blueberry Muffin mix
• 4 oz. cream cheese
• 1 stick unsalted butter, softened
• ½ cup firmly packed light brown sugar
• 2 eggs
• 1 ½ cups white chocolate chips

Instructions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Cookie Dough:

1. In a large mixing bowl, combine the Jiffy Blueberry Muffin mix, softened cream cheese, softened butter, and brown sugar. Mix until well combined and creamy.
2. Add the eggs one at a time, mixing well after each addition, until the dough is smooth and uniform in texture.
3. Fold in the white chocolate chips until evenly distributed throughout the dough.

Form the Cookies:

1. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake to Perfection:

1. Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
2. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy:

1. Once cooled, serve these heavenly Blueberry Cheesecake Cookies on a platter and watch them disappear within moments! These cookies are best enjoyed fresh but can be stored in an airtight container for several days.

Cook Notes and Variations:

• Fresh Blueberries: Add fresh blueberries to the cookie dough for an extra burst of freshness.
• Lemon Zest: Incorporate freshly grated lemon zest into the dough for a citrusy brightness.
• Nutty Crunch: Sprinkle chopped nuts on top of the cookies before baking for added texture and flavor.

Keto and Low-Carb Versions:

• Keto-Friendly Option: Substitute Jiffy Blueberry Muffin mix with almond flour or a combination of almond and coconut flour. Use a sugar-free sweetener and sugar-free white chocolate chips.
• Low-Carb Variation: Use a low-carb baking mix or almond flour instead of Jiffy Blueberry Muffin mix. Replace brown sugar with a low-carb sweetener and choose sugar-free white chocolate chips.

FAQs:

• Can I freeze the cookie dough? Yes, shape the dough into balls, freeze, and bake as needed.
• Can I use other flavors of muffin mix? Yes, experiment with different flavors.
• Can I use regular butter instead of “I Can’t Believe It’s Not Butter”? Yes, both salted and unsalted butter will work.

Indulge in the irresistible bliss of Blueberry Cheesecake Cookies, a delightful treat for any occasion!

Source: plusdeclics.com