Blueberry Cheesecake Cookies
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Blueberry Cheesecake Cookies are made with a muffin mix for a fruity, soft, and chewy cookie studded with creamy white chocolate chips. A quick and easy dessert!
Oh. My. Heck. If you love blueberry muffins and blueberry pancakes, you are going to love these cookies! I made this recipe for the first time over 5 years ago, but made them again with my Raspberry Cheesecake Cookies for the fourth of July, and they were the perfect “red, white, and blue” dessert!
Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are made with a blueberry muffin mix, cream cheese, and white chocolate chips. (Plus a few other ingredients.) They could not be easier! It’s a super versatile recipe. Just use your favorite flavor of muffin mix.
Cream cheese in the batter makes these blueberry cheesecake cookies soft, tender, and chewy. White chocolate chips add just the right touch of sweetness and richness. These cookies are pretty cheap and easy to make, and everyone loves them!
Blueberry Cheesecake Cookies
Ingredients
- 4 oz cream cheese
- 1/2 cup butter flavored Crisco shortening
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla
- 2 (7oz) boxes Jiffy blueberry muffin mix
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
Instructions
- Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325 degrees Fahrenheit for 14 minutes.
Nutrition Information:
Yield: 24Amount Per Serving: Unsaturated Fat: 0g
Recipe altered from The Inspiration Café
*Originally Published 5/12/13. New photos added and post updated 7/5/18.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
76 Comments on “Blueberry Cheesecake Cookies”
I make these cookies all of the time as does my mom. We find that keeping the dough cold between balling and baking helps them not to spread as much. I wanted to try the raspberry version but couldn’t find the muffin mix so I’m going to try the strawberry Martha White version instead. Wanted red for the holidays. Fingers crossed they are just as good.
The raspberry muffin mix is harder to find. I get mine at Winco. Hopefully the Martha White mix worked well for you. Glad to hear you are enjoying these cookies Chris!
Can you make the dough the day before and refrigerate it over night?
That should be fine, especially if you swap the shortening for butter. I would potentially let the cookie dough come back to room temperature before baking if you use the shortening. Just so it spreads well.