Raspberry Cheesecake Cookies
4 ounces cream cheese
1/2 cup butter flavored Crisco ( shortening )
1/2 cup brown sugar
1 egg ( large )
1/2 teaspoon vanilla extract
14 ounces raspberry muffin mix ( Jiffy )
1/2 cup all-purpose flour
1 cup white chocolate chip
- Cream the cream cheese, Crisco, & brown sugar together. Add the egg & vanilla. Blend. Scrape bowl.
- Add muffin mix & flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1 1/2 Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325*F for 14 minutes.
These seriously do not last long so either make a huge amount to have on hand or cut the recipe in half so you don't overindulge! Happy Baking!