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.
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.