Jiffy Blueberry Cheesecake Cookies Recipe
Jiffy Blueberry Cheesecake Cookies combine the ease of Jiffy Blueberry Muffin Mix with creamy cheesecake flavor and juicy blueberries. These soft, chewy cookies are perfect for any occasion. This simple recipe is beginner-friendly and delivers delicious results in under an hour.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 box 7 oz Jiffy Blueberry Muffin Mix
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries if frozen, do not thaw
- 1/4 cup all-pu
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- This ensures even baking. The parchment makes cleanup a breeze.
Step 2: Cream the Butter and Cream Cheese
- In a large bowl, beat the softened butter and cream cheese together. Use a hand mixer until smooth.
- This creates a creamy base. It takes about 1-2 minutes.
Step 3: Add Sugar and Wet Ingredients
- Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Mix until fully combined.
- The mixture should be light and fluffy. Scrape down the bowl as needed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk the Jiffy Blueberry Muffin Mix, flour, baking powder, and salt. Stir gently to combine.
- This ensures even distribution. The mix adds that signature blueberry flavor.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Avoid overmixing. The dough will be soft and slightly sticky.
Step 6: Fold in Blueberries
- Gently fold in the blueberries using a spatula. Be careful not to crush them.
- This adds bursts of fruitiness. Frozen berries work just as well.
Step 7: Scoop the Dough
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet. Space cookies 2 inches apart.
- This ensures they don’t spread into each other. Aim for 12-15 cookies.
Step 8: Bake the Cookies
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly soft.
- Don’t overbake. They’ll firm up as they cool.
Step 9: Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack.
- This prevents sogginess. Enjoy them warm or at room temperature.