Community Cookbook
Wednesday, 19 April 2017 10:50
Gluten Free White Chocolate Blueberry Cheesecake Cookies
Written by ArdenneFarm
Gluten Free White Chocolate Blueberry Cheesecake Cookies
Ardenne Farm
These cookies made with our Gluten-Free Blueberry Muffin Mix are soft and creamy- perfect for a quick and crowd-pleasing dessert.
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Ingredients:
1 box Ardenne Farm Blueberry Muffin Mix
4 oz. cream cheese, softened
1 stick butter, softened
2 tablespoons shortening
1/2 cup brown sugar
2 eggs
3/4 cup gluten free all-purpose flour
1 and 1/2 cups white chocolate chips
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Instructions:
1. Preheat the oven to 375°F. Grease a cookie sheet.
2. In a large bowl, beat together cream cheese, butter, shortening, and brown sugar until just combined. Add the eggs one at a time, beating well after each. Fold in the dry muffin mix, drained blueberries (included in the mix) and flour until combined. Stir in white chocolate chips and chill dough for 30 minutes.
3. Roll dough into 1" balls and place on cookie sheet.
4. Bake for 10-12 minutes, or until edges are golden brown.
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Holiday Sweets & Treats
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 45-60 minutes
- Specialty Diets: Vegetarian
Published in
Desserts
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