Blueberry Cheesecake Cookies Recipe 45
BLUEBERRY CHEESECAKE COOKIES RECIPE - (4/5)
Provided by kayjayjohnson
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Add muffin mix to the mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14 to 15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1 to 2 minutes. Transfer to wire rack until completely cooled.
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- Preheat oven to 350 degrees. Remove fresh blueberries from refrigerator. Line a strainer/colander with paper towels and pour blueberries on top to remove all moisture from blueberries. Set aside.
- In a large mixing bowl, combine the butter, cream cheese, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined. (About 3 minutes)
- Next add in flour (1/2 cup at a time), baking soda, salt, and dry pudding mix, and beat on low speed for 1 minute until just combined. Stir in white chocolate chips and chopped white chocolate chunks by hand.
- Place blueberries into a bowl with 1-2 tablespoons of flour until blueberries are lightly coated. The amount you’ll need will depend on the amount and size of your blueberries. This step helps prevent excess moisture from seeping from the blueberries while baking and will prevent them from bleeding color into the batter.
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- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
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