Description
Soft and chewy blueberry cheesecake cookies made with a boxed muffin mix and cream cheese for an easy, bakery-style treat bursting with blueberry flavor.
Ingredients
- 1 box blueberry muffin mix
- 1/2 cup all-purpose flour
- 4 oz full-fat cream cheese, softened
- 1/2 cup butter-flavored shortening
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the softened cream cheese, shortening, and brown sugar until smooth and creamy.
- Add the egg and vanilla extract and mix until fully combined.
- Gently stir in the blueberry muffin mix and all-purpose flour until a soft dough forms.
- Scoop portions of dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 10–12 minutes, until edges are set and centers remain slightly soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing to keep cookies soft.
- Shortening gives a softer texture than butter.
- Cookies firm up as they cool.
- Dough can be chilled briefly if too soft to scoop.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 18mg
