Berry Cheesecake Cookies (From a Muffin Mix)

Incredibly tender Triple Berry Cheesecake Cookies hit the spot when you want that tang of cheesecake and berries with a lot less fuss. These delicious cookies utilize two pouches of muffin mix with a few extra ingredients like cream cheese to boost the flavor. The blueberries, blackberries and raspberries pair wonderfully with the cream cheese.

The end result is a soft and tender cookie with a great cheesecake and berry flavor.

Enjoy!

Note: Chilling the dough is essential to this recipe. Please give yourself enough time to complete the chilling process.

Berry Cheesecake Cookies (From a Muffin Mix)
Makes about 3 dozen

Ingredients:

• 6 ounces cream cheese, softened
• 1/2 c. shortening (no substitutes)
• 1/2 c. brown sugar
• 2 eggs
• 2 (6.5 ounce) pouches Betty Crocker Triple Berry Muffin Mix
• 1 c. all-purpose flour
• 1 1/2 c. white chocolate chips

Directions:

1. Beat together cream cheese, shortening and brown sugar in a large mixing bowl until combined. Add eggs, beating after each.
2. Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
3. Chill dough in the refrigerator for a few hours, up to overnight. This step is crucial. If you skip chilling the dough you will end up with what resembles a muffin instead of a cookie.
4. Preheat oven to 350-f degrees. Line baking sheet with parchment paper.
5. Using a medium cookie scoop, scoop cookie dough into one inch balls and place onto baking sheets, about 2 inches apart. Bake 12-14 minutes or until golden brown on edges. Let cool for a few minutes before transferring to a paper towel on the counter. In between baking batches of cookies make sure to store the dough in the refrigerator.
6. Note: Ovens vary so keep an eye on your cookies. I had to bake mine for 14 to 15 minutes. If your cookies fall apart when you transfer them to a paper towel on the counter, they have not baked long enough. Put them back in for a couple more minutes.
7. To store: Store baked cookies on the counter top. I left mine in a tupperware with the lid off as they are already very moist. Even uncovered, they did not dry out at all overnight. These cookies do not need to be refrigerated after baking.

Recipe adapted from Julie’s Eats & Treats.