Feelin the love! (White Chocolate Raspberry Cheesecake Cookies)

I walked into my classroom bright and early this morning to find a wonderful treat on my desk.  A parent of a student baked an absolutely tremendous batch of cookies and wrapped them up with a note just for me.  Sorry there is no picture but they didn’t last long enough to capture one!  Below is the recipe. 

If you think about it, share a batch with a special teacher or colleague in your world!

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. 


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