White Chocolate Raspberry Cheesecake Cookies

They're soft and chewy, like a sugar cookie, but with all the flavor of a raspberry cheesecake. And they taste exactly like the ones from Subway. Maybe even a little bit better.
And even though they're made with muffin mix and the dough is super soft and, yeah, they kind of look like fat, fluffy pancakes while they're baking, they really are the same texture as a regular bakery-style cookie.


2 (7-ounce) boxes Jiffy raspberry muffin mix
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tablespoons butter-flavored shortening
1/2 cup brown sugar, firmly packed
2 eggs
1 1/2 cups white chocolate chips

In the bowl beat together the cream cheese, butter, shortening, and brown sugar, until just combined . Add the eggs one at a time, beating well after each addition.

Add the muffin mix and using a wooden spoon, mix until incorporated. Stir in the white chocolate chips and place in the refrigerator to chill for at least 2 hours.

Preheat oven to 350°F. Lightly grease baking sheets and roll dough into tablespoon-size balls. Place 2-inches apart on baking sheet and bake for 10-12 minutes, until just turning golden around the edges.

Cool five minutes on baking sheet before removing to wire racks to cool completely.

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