Blueberry Cheesecake Cookies

When I asked Danny what special dessert he wanted for his birthday earlier this month, he knew exactly and immediately. Not cake, not ice cream, not cupcakes. Nothing traditional.

He wanted blueberry cheesecake cookies.

Can you blame him? Just that three-word combination conjures up ideas of fluffy, yummy, scrumptious cookie-ness. And with just a little prep and a few minutes to put the dough together, you'll have them ready to devour in no time at all.

Sounds like a birthday dessert to me!

Ingredients:
1 cup (2 sticks) salted butter, softened
8oz cream cheese, room temperature
1 cup sugar
2 eggs
2 tsp vanilla
2 7oz boxes blueberry muffin mix
1 1/2 cups flour
1 tsp baking powder
1 cup white chocolate chips

1. Allow butter and cream cheese to come to room temperature, about 4-5 hours.

2. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

3. In a stand mixer or with a hand mixer, cream butter and cream cheese until completely blended.

4. Add sugar and mix completely. Mix in eggs and vanilla.

5. Add muffin mix, flour and baking powder, combining thoroughly. Stir in the white chips.

6. Scoop dough into 2-inch balls. Place on covered cookie sheets.

7. Bake at 350 degrees for 11-13 minutes, until the edges are just browned. Remove from the oven and allow to sit 2-3 minutes before transferring to a cooling rack. Store in an air-tight container as soon as they have cooled.

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