White Chocolate Raspberry Cheesecake Cookies
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 of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, shortening, and brown sugar, until just combined (I beat mine until it was completely smooth, but still had little chunks of cream cheese). 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. Epic fail on my part with these cookies. I was in a hurry to get them all baked before heading out to dinner...well I put 3 trays worth of cookies in the oven, when I probably only should have put in 2. Well needless to say...I lost all 15 cookies on the bottom sheet. I think the oven got too hot and with the cookies on the bottom rack wedged between two dark colored surfaces, the result is burned cookies. I'm talking black, burned hockey pucks! So thankful the other 20+ cookies turned out okay or I would have been pissed! :) Live and Learn!! (Otherwise the ones that did turn out were SO good!!)  |
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