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Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 3.5 g
  • Cholesterol: 8.4 mg
  • Sodium: 18.5 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.1 g

View full nutritional breakdown of blueberry cheesecake cookies calories by ingredient
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blueberry cheesecake cookies

Submitted by: DEEJ95


Number of Servings: 54

Ingredients

    2 boxes Jiffy Blueberry Muffin mix
    4 oz. cream cheese
    1 stick “I Can’t Believe It’s Not Butter”
    ˝ C. light brown sugar, firmly packed
    2 eggs
    1 ˝ C. white chocolate chips


    Preheat oven to 325 degrees.

    Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.


Tips

I couldn't find the jiff brand muffin mix so I used the betty crocker box mix that equals the same amount of the jiff mix. also I did use the whole block of cheese instead of half, it makes the calorie only 60 per cookie. I also used didn't use "I can't believe it's not butter".


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Directions

Preheat oven to 325 degrees.

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.


Serving Size: 54 (i used a tbsp scooper)

Number of Servings: 54

Recipe submitted by SparkPeople user DEEJ95.






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