Raspberry Cheesecake Cookies
Ready In: 22 mins
Serves: 24
Yields: 48 cookies
Ingredients
- 2 (7 ounce) boxes raspberry muffin mix
- 1⁄2 teaspoon baking soda
- 4 ounces cream cheese, room temperature
- 4 ounces unsalted butter, room temperature
- 1⁄4 cup brown sugar, firmly packed
- 2 eggs
- 1 1⁄2 cups white chocolate chips
- 1 1⁄2 cups chopped macadamia nuts (optional)
Directions
- Combine butter and cream cheese until blended.
- Add eggs, baking soda and brown sugar; mix until blended.
- Add Jiffy muffin mix and chips.
- Mix until blended.
- Place in refrigerator for 1-2 hours.
- Scoop onto ungreased baking sheet, placing 2 inches apart.
- Bake at 350F for 12 minutes.
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