Ingredients:
2 boxes Jiffy Blueberry Muffin mix
4 oz cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ cup light brown sugar, firmly packed
2 eggs
1½ cups white chocolate chips
Directions:
Preheat your oven to 325°F.
In a mixing bowl, cream together the butter, cream cheese, and brown sugar until smooth and fluffy.
Add the eggs one at a time, blending thoroughly after each addition.
Slowly incorporate the Jiffy Blueberry Muffin mix into the wet mixture, ensuring everything is well combined.
Gently fold in the white chocolate chips.
Chill the dough for at least one hour. This step is crucial to ensure your cookies maintain their shape during baking.
Drop tablespoon-sized portions of dough onto a greased cookie sheet, spacing them 2 inches apart.
Bake for 14-15 minutes or until the edges are just beginning to turn golden brown.
Allow the cookies to cool on the sheet for 1-2 minutes before transferring them to a wire rack to cool completely.