Can Frozen Blueberries Be Used Instead of Fresh?

Absolutely! Frozen blueberries in cookies work wonderfully, but here's the key - don't thaw them first. Add them straight from the freezer and lightly toss them in a bit of flour before folding into the dough. This prevents them from bleeding color and sinking to the bottom during baking.

Why Do My Cookies with Blueberry Cheesecake Flavors Spread Too Much?

Preventing cookie spreading is all about temperature control. Make sure your butter and cream cheese are softened but not warm or melted. Chilling cookie dough for 15-20 minutes before baking also helps maintain shape. Overmixing can also contribute to excessive spreading.

What's the Best Way to Store These Blueberry Cheesecake Cookies?

Storing cheesecake cookies properly is crucial because of the cream cheese content. Always refrigerate them in an airtight container for up to one week. For longer storage, freeze them with parchment paper between layers for up to three months.

How Do I Know When My Cookies Are Perfectly Baked?

Look for lightly golden edges while the centers remain soft and set. The cookies will continue cooking slightly on the hot baking sheet after removal, so don't wait for them to look completely done in the oven.

Easy Blueberry Cheesecake Cookies Ready in 30 Minutes

Name: The Best Blueberry Cheesecake Cookies You'll Ever Make
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boxes Jiffy Blueberry Muffin Mix; 4 oz cream cheese, softened; 1 stick (1/2 cup) I Can’t Believe It’s Not Butter, softened; 1/2 cup light brown sugar, firmly packed; 2 large eggs; 1 1/2 cups white chocolate chips

Description

Picture this: it’s a busy Tuesday afternoon, and I’m staring at my pantry wondering what sweet treat I can whip up for my family without spending hours in the kitchen. That’s when I spotted two boxes of Jiffy Blueberry Muffin Mix and had the most brilliant idea – what if I turned these into cookies with a creamy cheesecake twist? Trust me, these Blueberry Cheesecake Cookies are about to become your new obsession! They combine everything we love about blueberry muffins with the rich, tangy flavor of cheesecake, all in one perfectly portable cookie.

Ingredients

Scale

2 boxes Jiffy Blueberry Muffin Mix
4 oz cream cheese, softened
1 stick (1/2 cup) I Can’t Believe It’s Not Butter, softened
1/2 cup light brown sugar, firmly packed
2 large eggs
1 1/2 cups white chocolate chips

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Instructions

Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper
Mix the wet ingredients in a large bowl, creaming together the softened cream cheese, butter substitute, and brown sugar until the mixture is light and fluffy (about 2-3 minutes with an electric mixer)
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next
Gradually add the muffin mix to your wet ingredients, stirring until just combined (don’t overmix)
Fold in the white chocolate chips gently, distributing them evenly throughout the dough
Scoop and space your cookies about 2 inches apart on the prepared baking sheets
Bake for 12-15 minutes until the edges are lightly golden and the centers look set
Let cool on baking sheet for 5 minutes before transferring to a wire rack

Notes

Make sure your cream cheese and butter are properly softened but not melted – this is crucial for achieving the right texture. Chill your dough for 15-20 minutes before baking if you want thicker cookies that don’t spread too much. Store cooled cookies in an airtight container in the refrigerator for up to one week due to the cream cheese content.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg