Wednesday, April 24, 2013

Blueberry Muffin Cookies

Ok, so you know how everybody loves blueberry muffins? And you know how everybody loves cookies? With that in mind... how did I not think to make blueberry muffin cookies sooner?!?! These are delicious - I've made 'em with the white chocolate chips and without, and they're great either way. If you're not a fan of white chocolate, just leave it out!

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Recipe adapted from here.
Ingredients:
2 boxes Jiffy Blueberry Muffin mix
4 oz cream cheese, room temperature
1 stick butter, room temperature
1/2 cup brown sugar
2 eggs
1 cup white chocolate chips (optional)
Directions:
1. Beat together cream cheese, butter, and brown sugar until smooth. Add eggs one at a time and beat until blended.
2. Combine the muffin mix with the butter mixture. Mix well. 
3. Fold in chocolate chips {note: if you're not a huge fan of white chocolate, skip it - they're still super tasty without!}.
4. Chill dough in the fridge for two hours {note: you can skip this step, but you might end up with really, really flat cookies}.
5. Form into tablespoon-sized balls and space about two inches apart on a lightly-greased cookie sheet (they'll spread quite a bit, so leave room!). Bake at 325 for 13-15 minutes. Cool on the sheet for a minute or two, then transfer to a wire rack.
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Cream cheese + butter + brown sugar
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Blueberry muffin mix
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Adding in the white chocolate chips...
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Dough - this goes in the fridge for a couple hours!
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Finished cookies!
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Ta-da!

Enjoy!

2 comments:

  1. I have finished the batter, made a couple to test with my bf and friend, and the rest of the batter is sitting waiting for tomorrow. Although I'm slightly terrified it won't make it that long- so good!!!

    I work at a boarding school that has advisory periods on Friday mornings- where kids always want something sweet. I can reconcile feeding them cookies if they have a breakfast theme- and are this delicious.

    Blueberry muffins are my mother's go-to "daughters- are-home" breakfast, and so the smell of these was something else! Thanks for the recipe, this is definitely going into the rotation.

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