Blueberry Cheesecake Cookies are made with a muffin mix for a fruity, soft, and chewy cookie studded with creamy white chocolate chips. A quick and easy dessert!
If you love blueberry muffins or pancakes, these cookies are a must-try. Made from a muffin mix with cream cheese and white chocolate chips, they deliver a soft, tender center with a slightly chewy texture. This recipe is easy to adapt—swap in your favorite muffin mix flavor to create new variations.
Blueberry Cheesecake Cookies
The addition of cream cheese to the batter gives these cookies a rich, tender crumb, while white chocolate chips add sweetness and a creamy contrast to the fruity muffin mix. They are budget-friendly, simple to prepare, and always popular at gatherings.
Cream cheese keeps the cookies moist and gives them a subtle cheesecake flavor. These are especially nice fresh from the oven but hold up well stored at room temperature for a few days.
Blueberry Cheesecake Cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- ½ cup (113 g) butter flavored Crisco shortening (or ½ cup room-temperature unsalted butter)
- ½ cup (100 g) light brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla extract
- 14 oz (396 g) blueberry muffin mix (two 7-oz boxes)
- ½ cup (60 g) all-purpose flour (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
Equipment
- Half sheet pans or baking sheets
- Silicone baking mats or parchment paper
- Cookie scoop (about 1½ tbsp or #40)
- Electric mixer or stand mixer
Instructions
- Preheat the oven to 325°F. Line half sheet pans with silicone baking mats or parchment paper.
- Using an electric mixer, cream together the cream cheese, Crisco (or butter), and brown sugar until smooth. Add the egg and vanilla, and mix until combined. Scrape the bowl.
- Add the blueberry muffin mix and the all-purpose flour. Mix until just incorporated. Fold in the white chocolate chips.
- Scoop dough (about 1½ tablespoons or a #40 scoop) onto prepared baking sheets, spacing cookies 2–3 inches apart.
- Bake at 325°F for about 14 minutes, or until the edges are set. Let cookies cool on the tray 1–2 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute ½ cup (113 g) unsalted butter (room temperature) for the shortening; do not melt or over-soften the butter.
- Store leftover cookies in an airtight container at room temperature for 3–4 days.
Nutrition
| Calories: 172kcal
| Carbohydrates: 25g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Recipe altered from The Inspiration Café
*Originally published 5/12/13. New photos added and post updated 7/5/18.