Family recipe
White Chocolate Raspberry Cheesecake Cookies
Ingredients
4 ounces cream cheese softened
1/2 c. butter softened
2 Tbsp shortening
1/2 c. brown sugar
2 eggs
2 Jiffy raspberry muffin mix 7 ounce boxes
3/4 c. all-purpose flour
1 1/2 c. white chocolate chips
1/2 c. butter softened
2 Tbsp shortening
1/2 c. brown sugar
2 eggs
2 Jiffy raspberry muffin mix 7 ounce boxes
3/4 c. all-purpose flour
1 1/2 c. white chocolate chips
Cooking Instructions
Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs beating after each addition.
Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
Chill dough in the refrigerator at least 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with Silpat mat or lightly grease baking sheets.
Scoop cookie dough mix onto baking sheets. Bake 10-12 minutes or until golden brown on edges.
In between baking batches of cookies make sure to store the dough in the refrigerator.
Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
Chill dough in the refrigerator at least 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with Silpat mat or lightly grease baking sheets.
Scoop cookie dough mix onto baking sheets. Bake 10-12 minutes or until golden brown on edges.
In between baking batches of cookies make sure to store the dough in the refrigerator.