Why do I need the raspberry muffin mix?
The raspberry muffin mix, is like a raspberry flavored flour for these cookies almost. If you look at the recipe, you will see that these cookies don’t have a lot of flour to them, and that is because, you use the raspberry muffin mix.
They do not convert straight across. It would be difficult to make these cookies without the raspberry muffin mix, and they would have a different texture to them. We highly recommend making them with the raspberry muffin mix.
Related article: love white chocolate chips and cheesecake flavor in your cookies? Then you’ll LOVE our White Chocolate Cheesecake Pumpkin Cookies!
What can I replace the cream cheese with?
The cream cheese in these cookies give it a unique denseness that allows the cookies to be more chewy than crunchy.
If you are looking to save calories or replace it, we recommend using plain Greek yogurt, or sour cream. The plain Greek yogurt is a little more healthy, but the sour cream bakes better.
For the best results, we recommend using the sour cream.
Looking for a raspberry dessert? watch how to make one, here:
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Watch how to make another raspberry inspired dessert recipe, here:
looking for more raspberry desserts? here are a few of our favorite:
White Chocolate Raspberry Cheesecake Cookies Recipe
- 4 ounces cream cheese softened
- ½ cup butter 1 stick, softened
- 2 Tablespoons shortening
- ½ cup brown sugar
- 2 eggs
- 14 ounces jiffy raspberry muffin mix 2 (7 ounce) boxes
- ½ cup all-purpose flour
- 1½ cups white chocolate chips
- In a large mixing bowl, beat together cream cheese, butter, shortening and brown sugar until just combined.
- Add the eggs one at a time, beating after each. Fold in muffin mix and flour until combined.
- Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees. Lightly grease baking sheets with nonstick cooking spray.
- Roll dough into 1" balls and place on baking sheets. Bake for 10-12 minutes, or just until the edges are golden brown.
- The raspberry muffin mix, is like a raspberry flavored flour for these cookies almost. If you look at the recipe, you will see that these cookies don’t have a lot of flour to them, and that is because, you use the raspberry muffin mix.
- They do not convert straight across. It would be difficult to make these cookies without the raspberry muffin mix, and they would have a different texture to them. We highly recommend making them with the raspberry muffin mix.
- Large Mixing Bowl
- Non-stick Cooking Spray
- Baking Sheets
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