Ingredients
Scale
- 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
Instructions
- 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.
Notes
The dough will be quite sticky. Pull it out of the fridge about 10 minutes or so before you want to bake the cookies. You may also want to wet your hands when you shape the cookies.