Berry Delicious Cheesecake Cookies

Hi Everyone!  Happy July! Specifically, Happy 4th of July!  I hope that you all can enjoy some summer fun and perhaps some fireworks but most importantly, some great food!  I know, I know, I always equate holidays with eating. It’s a problem that I have learned to live with. I think that I mentioned to you all before that my family has a picnic at a local park and we watch the fireworks together.  It used to be a pretty big gathering and we would all bring party food such as fried chicken, hot wings, tacos, sliders, popcorn and tons of cookies and desserts. These days the group is much smaller. The nieces and nephews have families of their own and many don’t make it because of other commitments. One of my sisters has moved away and one doesn’t usually make it.  But, those of us that still attend try to make the best of it. Currently, we are only bringing snack foods and desserts because it is tough to make the great nieces and nephews wait so long to eat dinner. But, I’m ok with that. I can eat a little sumpin’ sumpin’ and then really chow down on sweets. That is a sacrifice that I am willing to make to celebrate the sacrifices that our ancestors made for our independence. 

So, for the last several years, I have been taking little mini fruit pies in mason jars.  They are a big hit so I will take them again this year. I am also taking some cookies, like always.  The cookies that I share vary from year to year. It depends on what my favorite is at the time. Now, a couple of weeks ago I made a new cookie and both of my boys looked at them and said that I should make them for the 4th of July.  And so, I decided that I would indeed do just that.

This is one of those oopsie recipes for me.  You know how it is, I start off with a recipe and discover that I don’t have the right ingredients or can’t find the stuff called for at the grocery store.  But I am no quitter when it comes to baking. I find substitutes or make a few little changes and, BAM, I’ve got a brand-new recipe. This one called for a raspberry muffin mix, but I couldn’t find that in my store.  At first, I thought about ditching the recipe but couldn’t let it go. I looked around for a substitute and found one. I think that the finished product is better than just the plain old raspberry.

Now, you are probably wondering if you read that correctly.  Yes, I did say muffin mix. The cookie dough base is a berry muffin mix and it gives these cookies a soft and cakey texture.  The addition of cream cheese gives them a wonderful flavor and super moistness. The fruity bits and white chocolate chips give you a bit of tangy and sweet in each bite and pretty flecks of color.  They are superb!

For these cookies, you will need 2 packages of Betty Crocker Triple Berry Muffin Mix (6.5 oz each), 1 cup softened butter (salted or unsalted), 8 oz. softened cream cheese, 1 cup sugar, 2 eggs, 1 ½ cups flour, 1 teaspoon baking powder, 2 teaspoons vanilla and 1 package white chocolate chips (about 2 cups).

Preheat the oven to 350 degrees.  Line your cookie sheet with parchment paper and set aside.

Cream the butter and cream cheese with a hand or stand mixer for about 2 minutes or until it is well combined and fluffy.

Add the sugar and mix well.

Add the eggs and vanilla and mix again until all is combined.

Add in the flour and baking powder and mix until just combined.

Add the dry muffin mix and mix until just combined.  You may see some little flecks of muffin mix but don’t worry about it.  Just get rid of any large dry clumps.

Stir in the white chocolate chips.

The dough will be very soft and sticky at this point.  You can chill the dough for 30 minutes but it really isn’t crucial.  I do put the batter bowl in the frig between batches so that it does not get even softer.  Drop 2 Tablespoon sized scoops onto your prepared pan.

Bake for 10 – 12 minutes.  Mine took 11 minutes this time.  Just watch them closely toward the end of the baking time.  You want for the cookies to be just a little browned around the edges.

These cookies are very soft and remain that way.  They keep well in a sealed container for a week or so. Make these cookies for your next celebration or just because.  I hope that you all enjoy your holiday! See ya next time!

Print Recipe

Berry Delicious Cheesecake Cookies

The cookie dough base is a berry muffin mix and it gives these cookies a soft and cakey texture.  The addition of cream cheese gives them a wonderful flavor and super moistness. The fruity bits and white chocolate chips give you a bit of tangy and sweet in each bite and pretty flecks of color.

Author: Wench Sherry

Ingredients

• 2 packages Betty Crocker Triple Berry Muffin Mix 6.5 oz each
• 1 cup butter softened
• 8 oz. cream cheese softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 2 cups white chocolate chips approximately

Instructions

• Preheat the oven to 350 degrees.  Line your cookie sheets with parchment paper and set aside.
• Cream the butter and cream cheese with a hand or stand mixer for about 2 minutes or until it is well combined and fluffy.
• Add the sugar and mix well.
• Add the eggs and vanilla and mix again until all is combined.
• Add in the flour and baking powder and mix until just combined.
• Add the dry muffin mix and mix until just combined.  You may see some little flecks of muffin mix but don’t worry about it.  Just get rid of any large dry clumps.
• Stir in the white chocolate chips.
• The dough will be very soft and sticky at this point.  You can chill the dough for 30 minutes but it really isn’t crucial.  I do put the batter bowl in the frig between batches so that it does not get even softer.  Drop 2 Tablespoon sized scoops onto your prepared pan.
• Bake for 10 – 12 minutes. Watch them closely toward the end of the baking time.  You want for the cookies to be just a little browned around the edges.
• Remove the cookies from the oven and allow to cool on the baking sheet for about 5 minutes before removing to a rack or parchment to cool completely.