Beat together cream cheese, shortening and brown sugar in a large mixing bowl until combined. Add eggs, beating after each.

Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.

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.

Preheat oven to 350-f degrees. Line baking sheet with parchment paper.

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.

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.