Description

If you’re a fan of both cookies and cheesecake, these Blueberry Cheesecake Cookies are the perfect treat for you! Combining the rich flavors of blueberry muffins and creamy cheesecake, these cookies offer a delightful twist on traditional cookies. They’re incredibly easy to make and are sure to impress anyone who tries them. Whether you’re looking for a new favorite cookie recipe or a unique treat for a special occasion, these Blueberry Cheesecake Cookies are sure to become a go-to in your baking repertoire.

Ingredients

2 boxes Jiffy Blueberry Muffin Mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ cup light brown sugar, firmly packed
2 eggs
1 ½ cups white chocolate chips

Instructions

Preheat the Oven: Set your oven to 325 degrees Fahrenheit to ensure it’s at the right temperature for baking.
Cream the Ingredients: In a mixing bowl, cream together the butter, cream cheese, and brown sugar until the mixture is light and fluffy.
Add the Eggs: Incorporate the eggs one at a time, blending well after each addition to ensure they are fully mixed in.
Combine Muffin Mix: Gradually add the Jiffy Blueberry Muffin Mix to the butter mixture, stirring until well combined.
Fold in White Chocolate Chips: Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill the Dough: Cover the dough and chill it in the refrigerator for at least one hour. This step is crucial for preventing the cookies from spreading too much during baking.
Prepare for Baking: Drop tablespoonfuls of dough onto a greased cookie sheet, spacing them 2 inches apart. This allows room for the cookies to spread as they bake.
Bake: Bake the cookies in the preheated oven for 14-15 minutes, or until they are just turning brown around the edges.
Cool: Allow the cookies to cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack to cool completely.

Notes

Serving Tips

Serve Fresh: Blueberry Cheesecake Cookies are at their best when they’re freshly baked. The combination of soft, creamy centers and slightly crisp edges is most delightful right out of the oven.
Pair with Beverages: These cookies pair wonderfully with a variety of beverages. Enjoy them with a cup of coffee, tea, or a glass of milk. They also complement a light dessert wine or a glass of sparkling cider.
Presentation: For a lovely presentation, dust the cooled cookies with a light sprinkle of powdered sugar or drizzle with a simple glaze. This adds a touch of elegance and extra sweetness.
Room Temperature: Serve the cookies at room temperature for the best texture and flavor. If they’ve been chilled, allow them to come to room temperature before serving to soften slightly.

Storage Tips

Airtight Container: Store the cookies in an airtight container at room temperature to maintain their freshness. This will keep them soft and prevent them from becoming stale.
Layering: If you need to stack the cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
Refrigeration: While these cookies are best stored at room temperature, you can refrigerate them to extend their shelf life. Place them in an airtight container and they will keep for up to 2 weeks in the fridge.
Freezing: For longer storage, you can freeze Blueberry Cheesecake Cookies. Place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours or gently warm them in the oven.
Reviving: If the cookies have become a bit dry after storage, you can revive them by placing a slice of bread in the container with the cookies. The bread will help to reintroduce moisture. For a quick fix, warm the cookies slightly in the oven or microwave before serving.

By following these serving and storage tips, you can ensure that your Blueberry Cheesecake Cookies remain delicious and fresh, whether you’re enjoying them right after baking or storing them for later.