Blueberry-White Chocolate Cheesecake Cookies – a delicious recipe with Butter, weight Cream Cheese, Light Brown Sugar, Eggs, Mix, White Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Using an electric mixer, cream together the butter, cream cheese, and sugar until fluffy. Add the eggs one at a time and continue mixing until well combined. Slowly add in the muffin mix and continue mixing until incorporated. Gently fold in the chocolate chips.", "Chill the dough in the refrigerator for at least 1 hour. This is very important; if the dough is not cold enough, the cookies will flatten and spread out too much during baking. Also, in between batches, store the dough in the refrigerator.", "Preheat oven to 325u00b0F. Drop chilled dough by teaspoonfuls, about 2 inches apart, onto a greased cookie sheet and bake for 13-15 minutes. Cookies should be lightly browned around the edges, but still pale on top.", "Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.", "Cookies can be stored in an airtight container for about 1 week. This recipe will yield about 4 dozen 1 1/2"" to 2"" cookies."]
589
kcal
Calories
39
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 Tablespoons Butter, 4 ounces, weight Cream Cheese, 1/2 cups Light Brown Sugar, Packed, 2 Eggs, and more.
Yes, Blueberry-White Chocolate Cheesecake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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