Blueberry Cheesecake Cookies

I'm a huge fan of the Raspberry Cheesecake Cookies from Subway, but going out to get cookies every single time I want a cookie isn't practical.

These Blueberry Cheesecake Cookies are a pretty good replacement in my opinion.  They are perfect out of the oven and still good the second day.  Since you utilize a muffin mix as a base, it's easy to swap to mixed berry, strawberry, or raspberry cookies.  I just didn't feel like going to a different grocery store to find other varieties.

Blueberry Cheesecake Cookies
2 pouches of blueberry muffin mix (the 7oz size, like Jiffy or Martha White)
4 ounces cream cheese
1/2 cup (1 stick) butter
1/2 cup brown sugar
2 eggs
1 1/2 cups white chocolate chips

Cream together the butter, sugar, and cream cheese.
Mix in eggs till well blended.
Add blueberry muffin mix till combined, then fold in the chocolate chips.
Chill the dough at least 1 hour, longer is better in my experience.

Preheat the oven to 325 degrees.
Drop spoonfuls of dough on a greased or parchment covered cookie sheet, spacing them apart. I prefer to use a melon baller to keep my cookies about the same size.
Bake for 13-14 minutes or until the edges are beginning to turn brown.  Depending on your oven, this could be another minute or two.  Mine cooks hot in my experience.

Now that we've got this squared away, I'm on the hunt for other types of muffin mix to try.  My regular grocery had both strawberry and mixed berry muffin mix for our next round of cookies.  I'm seeing a lot of potential!