Today, we are serving one of our most popular desserts: Blueberry Cheesecake cookies!
***PLEASE NOTE***While we have made these cookies for quite a while and never had an issue with the quality of the finished product, we have received a few comments from people who have tried the recipe and ended up with "flat-as-pancake" cookies. We plan to take the recipe back to the Test Kitchen in the near future and try a couple of tweaks to see if we can figure out how to help resolve this issue. These cookies are too good to have people disappointed in the quality of the finished product. We will post the results of the Tests as soon as possible. In the meantime, we would suggest baking a small batch at first...if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe. Thank you so much for the input and we apologize to those who have been disappointed with the results of this recipe. ~ the Inspiration Cafe'
Blueberry Cheesecake Cookies
2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips
Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.
These look so wonderful and I love blueberries. Cant wait to try!!
ReplyDeleteTry using Country Crock butter instead.
DeleteCan I use standard butter?
DeleteYes, you can.
DeleteI have tried making these twice. Both times came out super flat. :( Still delicious, but flat. I even tried chilling the batter and cooking them on a silicone mat instead of greasing the pan. I'm gonna try to tweak the recipe on my own tonight if the kids allow me some time to do so!lol
DeleteI think I fixed this issue. I made these yesterday and used betty crocker muffin mix, regular butter, and put the dough in the freezer for 30 minutes instead of the fridge to make sure the dough was really cold. When they bake they look somewhat like scones, but they were perfect once they cool down. Took them to a party and they were a hit!
DeleteI used one stick of regular butter. Added a pinch of baking powder and a pinch of flour. They were not flat. These are amazing!!!!
DeleteI HAVE MADE THESE SEVERAL TIMES JUST AS THE RECIPE SAYS AND THEY ARE WONDERFUL!!!!! I ALSO MADE THEM USING RASPBERRY JIFFY MIX.....AGAIN....WONDERFUL!!!!!!!!!!!
DeleteCan you leave out the white chocolate chips?
ReplyDeleteSara, I'm sure you could. I have never tried them without the chips because I think they add something special. If you do try them without the chips, please let me know how they turn out. :-)
Deleteoh my, these look amazing! Can't wait to try them.
ReplyDeletefound the recipe on pinterest
Think it would be possible to add fresh blueberries as well, or would that be too much berry?
ReplyDeleteJessie, I personally would not recommend adding fresh blueberries to this recipe.
DeleteI made these for an event, and they came out flat as a pancake:( I couldnt even get then off the cookie sheet. i used the exact ingredients and used same measurements. Flat:(
ReplyDeleteI'm SO sorry to hear that your cookies came out flat! :-( Did you chill the batter for at least an hour? If so, I can't understand why they came out flat. What type of baking sheet did you use?
Deleteu can also try using cornstarch instead of baking soda & tht should help w/tht ;) @least I knw it works for chocolate chip cookies.
DeleteThanks for the suggestion, Kandy! The original recipe doesn't call for baking soda, but we may try adding some corn starch when we tweak the recipe.
DeleteYou can also try subbing in a half stick of margarine and a 1/4 stick of crisco... they have higher melting points than butter and generally make fluffier cookies :) I do it every time I make chocolate chip cookies and everyone tells me they are the softest/fluffiest cookies! I'll try it and let u know!
Delete-Crystal
I'll second that vote for butter flavored crisco. I've used that in all my cookies, suggested by a friend long ago, and my cookies never flatten. Good luck. :-)
DeleteI followed the directions exactly and mine turned out like pancakes too :( Yummy, but not the most attractive cookie!
ReplyDeleteI feel so bad that people are having problems with these cookies turning out flat! I have been making these for over a year and I have had no trouble with flat cookies. The only thing I can think of is that with the quantity of cream cheese and "I Can't Believe It's Not Butter", it's very important to make sure the batter is very chilled. I always leave the batter bowl in the fridge between batches. Perhaps, trying actual butter or cutting it back to 3/4 of a stick might help. Once again, I'm so sorry that yours turned out flat! :-(
Deletecould be altitude also...
DeleteI made these tonight and had no problem with them going flat! They are delicious! Thank you for the recipe!
ReplyDeleteJamie, I'm so glad to hear that! I was really starting to get concerned...Glad yours turned out good and that you enjoyed them! :-)
DeleteI made these a while back and flat as pancakes too! Does keeping the batter completely chilled take the place of needing baking soda? We were wondering since the recipe didnt call for any baking soda if that was it?!
ReplyDeleteTia, First, I'm sorry you also had a problem with flat cookies! We have noted above that we are going to take this recipe back to the Test Kitchen to try a couple of tweaks so that we can hopefully resolve this issue. As far as the baking soda is concerned, the recipe does not call for it because there is baking soda in the two boxes of muffin mix. I have beem told that using too much baking soda in a cookie recipe can also cause them to go flat, so that's the reason no additional baking soda was added to the recipe. This is one of the tweaks we are going to try, and I will let you know if it makes a difference. Thanks so much for your question and input!
DeleteCan you sub butter for the I Can't Believe It's Not Butter?
ReplyDeleteI'm sure you can use butter for the "I Can't Believe It's Not Butter". In fact, we are going to try this tweak in our Test Kitchen to see if this may be one of the factors that has been causing some people to have flat cookies. We will let you know after the Test if it makes a difference. Thanks for your question!
Deletei use regular butter and it works fine
DeleteThese cookies came out PERFECT! Big hit in the office and my husband can't stop asking me to make more!! Thanks!
ReplyDeleteSade, I'm so glad to hear that your cookies were a success! Thanks for letting us know! :-)
DeleteI made them last night and they turned out fantastic! Looking at your picture they aren't supposed to be fluffy cookies, mine were flatter than chocolate chip cookies, but still super soft and VERY delicious!
ReplyDeleteCarrie, I'm so glad you enjoyed them! Thank you so much for the comment! :-)
DeleteMine actually didn't turn out flat! I used Betty Crocker blueberry muffin mix instead of Jiffy, and for butter, I used maybe a tablespoon less than the recipe called for. The cookies came out perfectly, and everyone loved them!
ReplyDeleteSonia, I'm so happy to hear that your ccokies were a success! Thanks for letting us know! :-)
Deletedid you use 2 bags of betty crocker muffin mix or one?
DeleteI am visiting in Denver and want to do some baking...how will the elevation effect my baking and how do I adjust recipes?
ReplyDeleteChris, Unfortunately, I have no experience cooking or baking at high elevations. I will do some research and see if I can find an answer that will be helpful for you. Maybe someone else here can help with this question for Chris?
DeleteChris, I live in Denver so I know how hard it can be to experiment with baking here! What I've found to be the most helpful advice it not overbeating eggs- this makes too many air bubbles which will cause your cookies to fall flat. You can also increase the baking temp. about 20 degrees higher. Be careful to keep an eye on your cookies because the baking time may be shortened up here. If I'm feeling lazy and bake pre-made cookies they usually bake about 3 minutes less, then the package recommends.
DeleteHowever, many cookie recipes translate jusst fine to higher altitudes.
Oh my...these are amazing! I just made these with my 3 year old helper and she is bragging to the family that she makes the best cookies :) Used real butter and they came out soft and chewy, will make again for sure.
ReplyDeleteI'm so happy to hear that you enjoyed the cookies and that you were baking with your 3 year old helper! I love baking with kids, it's so much fun to see how proud they are when they take credit for the food they've made! :-)
DeleteI haven't made these yet, but certainly plan to. I just wanted to add an option for your "Test Kitchen"... The majority of the time with cookies, I sub butter flavored crisco for the butter called for in the recipe. From my experience (15+yrs baking), butter melts quickly in an oven and the crisco hold up better (and also doesn't turn the bottom of your cookies brown, just a light golden yellow). Just a suggestion :) I can't wait to make these!!
ReplyDeleteThank you so much for your suggestion! We will certainly give that a try. :-)
DeleteI made these and they were amazing!! They were a little flat but nothing major. I am making them again right now as we speak. My husband absolutely loved them!! I am so happy I found this recipe on Pinterest!
ReplyDeleteJackie, we are so glad you and your husband enjoyed them! Thanks for the comments! :-)
DeleteSounds Amazing!! I think I will have to make a run to the store ;) oh has anyone tried strawberry instead of blueberry?
ReplyDeleteMaranda, we actually have tried strawberry...they are really good, too. But...in my opinion, you just can't beat the blueberry! :-)
DeleteThey came out delish!!!!!! I didn't have any problems with them being flat at all.
ReplyDeleteHow many cookies does this recipe make??
ReplyDeleteThis recipe yields approximately 3 dozen cookies.
DeleteIm making these cookies now as we speak. I just put the batter in the refrigerator for it to chill. Im hoping they dont come out flat as the did for the other people. Wish me luck.
ReplyDeleteLatasha, I can't wait to hear how yours turn out....hoping they will be perfect! Good luck! :-)
DeleteI wanted to make these, but I didn't have jiffy blueberry muffin mix on hand. I did however have the boxed Betty Crocker blueberry muffin mix and they turned out fluffy and fabulous!! My family was eating them as quick as I was taking them off the pan :)
ReplyDeleteThese are definetley a favorite in my house! Oh and they weren't flat at all.
Michaelia, I love to see comments like this one! So glad that your cookies were a success and that they are now a favorite in your house! :-)
DeleteOk I have baked the cookies and they unfortunately turned out kind of pancake-y.
ReplyDeleteThey are good but the texture is more like pancakes/muffins. I think if I would have used flour, it may have tasted more like cookies. But this was a good idea and Im going to enjoy them anyway, maybe with a little syrup lol. Thanks!
Latasha, Thanks for letting me know. I wish I could figure out why these cookies turn out great for some people, but not for others. I hope you at least enjoyed them with syrup...which actually sounds like a GREAT idea! :-)
DeleteJust tried this recipe. OMG!!! They may not make it till my husband comes home from work! I followed the recipe except that I used the Betty Crocker muffin mix. I refrigerated my dough for about 3 hours just to be safe and they're turning out nice and fluffy. Thanks for the recipe. It's my new favorite!
ReplyDeleteYvonne, I am so glad you enjoyed the recipe! Several people have said that they used the Betty Crocker muffin mix. I used Jiffy in he original recipe, so that's why I specified it. Obviously, the Betty Crocker works great, too! I'm happy to hear that this is your new favorite recipe! :-) Thanks for the comment!
Deletejust made, followed recipe, Chilled for a little over 1 hour, turned out great!
ReplyDeleteGlad to hear! Thanks for the comment! :-)
DeleteI want to make these but don't have the Can't Believe it's not Butter.....what is the cup measurement equivalent to one stick? Thanks :)
ReplyDelete1 stick = 1/2 cup
DeleteHow much muffin mix is needed? I can't find Jiffy brand
ReplyDelete1 box of Jiffy = 7 ounces, so you need 14 ounces.
DeleteRobert, my culinary school friend said that the age of the muffin mix may have something to do with the flattening of these cookies. If the leavening is old, it may not work as well. I'm no expert but that's what I heard back around Christmas when I was trying to make a Raspberry version for a cookie exchange.
ReplyDeleteMade these just tonight and they were AMAZING!! Followed instructions exactly and they turned out perfect!
ReplyDeleteThese are sooo good! I refrigerated the dough for about 3 hrs and they came out perfect! I will be making them again soon!
ReplyDeleteI also experienced very flat cookies... but delicious nonetheless! :)
ReplyDeletethese come out no flatter than the original toll house cookie recipe does - i have made these twice now, and they are very, very delicious - i wonder if the complainers were looking for more a muffin-like texture?
ReplyDeleteI made these for my husband and tried them myself and they are amazing. However, my cookies were kinda flat too, but we truly do not care. :)
ReplyDeleteWhen you mix it or "cream" it do you use a mixer or just mix it by hand? I have all the ingredients to make these tomorrow and I am so excited!
ReplyDeleteDana, We use a stand mixer on medium setting. You could certainly use a hand mixer or mix by hand. Just make sure that you don't over-mix the ingredients.
DeleteJust made these- turned out perfect! Chilled for a little over an hour and in between, only deviation was regular butter. Absolutely delicious!!
ReplyDeleteMade these today, using real butter, and they weren't flat in the slightest. I left out the white chocolate and skimped on the sugar and I still found them far too sweet... but then I ate, like, 14 of them. Funny how that works.
ReplyDeleteI made these today. I measured out 1 box of Betty Crocker which was 14 oz. equivalent to the recipe of 2 jiffy. So if people are using 2 boxes, that could cause a problem. Mine turned out great! The only battle was my oven and finding the correct cooking time. My first batch turned out pretty doughy, but by the 4th they were great!
ReplyDeleteI made these cookies tonight. I used real butter and chilled them a little longer than just an hour. I also keep the batter chilled in between each dozen I put in the oven. They turned out perfect. Perfect round shape, not flat. Flavorful, too! I want to try making raspberry cheesecake cookies next!
ReplyDeleteFirst, I by NO means can cook - really it's pretty sad! Anyhow, I found this recipe on Pinterest and decided to try and make it for my staff. I read the reviews and opted to go with the Betty Crocker mix vs. Jiffy as it seemed that most people had better results with the BC. When I made them last night I was thrilled that they did not come out of the oven "flat as a pancacke" - thank goodness. Today, I brought them to work and they were a huge hit, my entire staff raved about them - thank you so much! For a non-cook like myself the recipe was so easy and turned out great.
ReplyDeleteThese. Are. AMAZING!!!!! :) I made them today, thought the dough was pretty sticky, so I just added some flour....turned out absolutely perfect--fluffy, moist, delicious--I may have to make more tomorrow. :)
ReplyDeleteI have not tried making these yet. I will attempt them on friday for my game night group. A thought came to me though as I was reading the comments and that is that they MIGHT be turning flat due to an altitude difference. (not sure of the altitudes of everyone, but it is a possibility. in which case the recipe and temp and cook time just need to be played with til desired affect on cookies is reached
ReplyDelete.
I'm wondering if the flatness has anything to do with people being at high altitude. I know that tends to cause some cookies to go flat. If this is the case, add a 1-2 T of flour and see if that helps with the flatness.
ReplyDeletethese were trial cookies for my husband to take to work and I don't want to let them out of the house! These are wonderful and came out perfect!!!!!
ReplyDeleteI made these tonight, but used unsalted butter instead of the "I Can't Believe it's not Butter" and they turned out amazing!! They weren't flat and they tasted delicious! Will definitely be making again.
ReplyDeleteI'm letting mine chill as I type this. I followed the ingredients and instructions to a T. I hope mine turn out!
ReplyDeleteNo matter what cookie I am making, I always use shortening rather than butter or margarine. Butter will make cookies go flat and tend to crisp too much on the edges. Margarine is mostly water and will make them soggy. Good old shortening, or even butter flavored shortening, will keep your cookies light and flakey. :o)
ReplyDeleteThis recipe sounds fantastic! I'll be trying them soon!
ReplyDeleteAnd I was wondering on the "flat cookie" issue - is it possible that the older the muffin mix is, the less potent the baking soda in it can be??? I try to buy a new box of baking soda every month to make sure it's fresh (I use the older stuff for cleaning lol!)
I'll be making these soon! :o)
Chilling the dough is definitely the secret. I made one small batch after only an hour of chilling the dough and the cookies turned out flat as a pancake. Then, I left the rest of the dough chill overnight and the rest turned out perfectly.
ReplyDeleteHow many cookies does this recipe yield?
ReplyDeleteCourtney, this recipe yields approximately 3 dozen cookies.
DeleteI added a 1/2 cup of flour and kept my dough in the fridge between putting it on the cookie sheets. I also did not grease my pans I used parchment paper. They turned out light and fluffy! A huge hit in my home!!!
ReplyDeleteThese cookies look amazing!!! Cant wait to try, however, do you know the nutritional information? Ie: calories/fat per cookie?nIm just trying to be really health conscious but these look irresistable! :-)
ReplyDeleteI made the dough last night with butter flavored crisco instead of butter and let it chill overnight. The cookies turned out PERFECT this morning, and everyone loved them. I'll definitely be make these again!!
ReplyDeleteI just made them 18/10/12 and the first batch came out 50/50. half fine half flat. They have to be REAL cold. I would advise to let the dough sit 4-6hrs or even over night. put your rack up 2nd to the highest too. Maybe this will help
ReplyDeleteI tried these last night and used the same exact ingredients...they came out flat & I I had a hard time getting them off of the cookie sheet!! They are scrumptious cookies, but I definitely couldn't take them to a get together or party.....I'd love to know what would fix this problem because the cookies are SO fantastic!! Thank you...God Bless!
ReplyDeleteIncrease the oven temp to 350 and decrease cook time to 8-10 minutes. It will help to go the extra chilling step by dropping your cookies, and returning the entire cookie sheet to the refrigerator or freezer until the dough firms up, and then transfer directly to the oven. This method and chilling in general can make a world of difference, from a flat spreading cookie to one that stays puffier and holds its shape. AMAZING RECIPE!
ReplyDeleteThat's exactly how I did mine. However I used reg. butter still came out great
DeleteI made these and forgot the chilling step, they turned out perfect. Ty, can't wait to make these as a part of my Christmas cookie basket/boxes I hand out each year!
ReplyDeleteFound this on Pinterest. Cookies are in the oven right now and my house smells heavenly!! Thank you!
ReplyDeleteI made them this am with the exact recipe above mine were not flat at all but the size of pancake's lol cant wait for them to cool i want to eat them lol
ReplyDeleteMy first batch is in the oven im excited!
ReplyDeleteMade these cookies! Tum! I used betty Crocker muffin mix instead of jiffy mix. turned out perfect! I chilled.the dough for an hour then pit the cookie sheets in the fridge while waiting for the other cookies.
ReplyDeleteI haven't made these yet, but I was just thinking to maybe make sure you use regular cream cheese and not the fat free or reduced fat. That may be why some are turning out flat....
ReplyDeleteI just made these! AWESOME! However I used 350 and regular butter.
ReplyDeleteMade two batches so far and they've came out wonderfully. They are flatter than other cookies, such as chocolate chip, but are still delicious! The only thing I did differently was use I used regular butter. :)
ReplyDeleteI used a little more than half a stick of regular unsalted butter, 1/4c brown sugar or so, the rest was white sugar (I ran out of brown) and I baked them at 350 till the edges were brown. They came out fluffy. I made this before using the exact recipe (with unsalted butter still - 1 full stick) and they were flat. Maybe it was using less butter but I can't be sure. These taste so good either way but I do like them a little fluffier which seems like the only difference.
ReplyDeleteOh and I forgot to add to my comment that I didn't chill mine at all. Just straight to the oven. My cream cheese and eggs were cold so that was good enough for me ;)
ReplyDeleteHow many cookies does this recipe make?
ReplyDeleteThis recipe yields approximately 3 dozen cookies.
DeleteI made these today and they turned out flat. I used exact measurements and exact ingriedients. I followed the instructions and even chilled for 2 hours and in between cooking. I am in Colorado in higher elevation.
ReplyDeleteI made a second batch and added 1 3/4 cup bisquick mix and they turned out soft and not flat. But wither way they are just so tasty! NOT a good idea for a 2 week over due pregnant lady I have eaten so many my tummy hurts! :)
ReplyDeleteI just made these and wow they are delicious! My boyfriend (who loves blueberry, cheesecake, and white chocolate) says they are the best cookies he's ever had! They were not flat at all!! I used butter instead and let them chill for an hour and a half. They were perfect!
ReplyDeleteJust made these tonight.....hot & fresh out the kitchen! Awesome cookies!! Turned out perfect!! Maybe everyone that's having problems are over beating the eggs?? I know cake mix will flatten if over beaten. Thanks for the recipe!
ReplyDeleteMine turned out perfectly!!
ReplyDeleteSo I found your lovely cookies while I was on pintrest a few days ago. And last night I desided to try them out..... Unfortunately it did not go as smoothly as I had wished for, I ended up with paper flat cookies even tho I did everything right.but never fear ....I didn't give up. I desided to place the batter in the fridge over night. And Wen I got up this morning and Tried it out I had perfect cookies:) the morle to the story is the longer u cool them the better they turn out.
ReplyDelete:)
I just made mine and use a stick of butter instead of I can't believe it's not butter and they worked out perfect!! Thank you so good!
ReplyDeleteI made a batch last night and they did not come out very good. So I cooled them overnight and they are coming out perfect now!
ReplyDeleteI just made 10 dozen for a cookie exchange and they turned out wonderful*!*!* I baked at 350* for 13 minutes and kept the dough in the freezer to keep cool while waiting on the previous batch to cook. Thank you so much* Happy Holidays*
ReplyDeleteI actually replaced the Blueberry Jiffy for the Raspberry Jiffy ...followed along with everything else. The batter tasted SO GOOD! So hopefully they turn out great! I shall comment to let you know how they turn out!
ReplyDeleteJust got my first batch out of the oven and...OMG!!! they r amazing!!! Mine weren't flat at all...I used the Betty Crocker muffin mix and Blue Bonnet butter..I also baked them on my Pampered Chef round stone...YUMMY!!!!
ReplyDeleteDid a tester batch...they did turn out flat. I let them chill longer than called for so I did a 2nd and they turned out PERFECT!!!! Very delicious!!!
ReplyDeleteThese are awesome tasting cookies but I had the same problem as many others....FLAT Cookies that are Fragile. Used regular butter as others posted they had done and all was okay. Dough was in the fridge for 6hrs. At first they appeared to be cooking okay, they looked puffed while in the oven. Upon taking them out and setting the tray down to cool, they went flat...
ReplyDeletei have been wanting to make these so bad and finally had a chance tonight. they are delicious! my family is eating them faster than i can make them. i used regular butter and followed the directions completely. they were flatter than a "regular" cookie but looked just fine and tasted amazing!!
ReplyDeleteTried the recipe over the weekend and they were a hit with my family! I chilled the batter for 1.5 hours and they came out pretty decent. I'm making more for a potluck so I'm going to experiment with chilling overnight. Also when you drop the batter onto the sheet, don't use too much. My first batch spread and made really big flat cookies. Subsequent batches were better with smaller amounts of batter.
ReplyDeleteMine came out aamzing! So good. I can't stop eating them. Can't wait for everyone to eat them on Christmas Eve
ReplyDeleteMaking these right now with my son. We'll let you know how they turn out. :)
ReplyDeleteI made these today. The 1st batch did like most, spread too thin & I followed the recipe exact. So I made some modifications & the turned out perfect. This is what I changed:
ReplyDeleteI used 1 egg instead of 2
Added 1/2 c flour to the dough
Increased the baking temp to 375 for 8-10 mins
I wish I could upload a photo to show the difference in the two batches. They look & taste so great!
I made these today as well. I accidentally put in a whole 8oz of cream cheese, and I did not use I can't believe it's not butter. My cookies turned out perfect! Not flat at all, and they are delicious :) I know it adds calories to it, but who cares....so yummy!
ReplyDeleteGreat recipe thank you!
ReplyDeleteMade these for New Year's eve...and they are a HIT! Very good!
ReplyDeleteIt is more then likely the difference in oven this happens to me at work we have a deck oven as compared to a rack oven that most people have in their homes things don't come out the same
ReplyDeleteThe first batch, I dropped cookies using a tablespoon and I also got flat as a pancake cookies that were big. I dropped the second batch with a teaspoon and that fixed the pancake issue for me.
ReplyDeleteI made these! They turned out perfectly! The only thing I changed was added more white chocolate chips :)
ReplyDeleteHello!! These looked amazing so I decided to try them. I made them Gluten Free by using a GF muffin mix. I used butter flavored crisco because that's what I had on hand. I chilled them for about 3 hours. The first batch turned out a bit flat but very tasty. The second batch turned out very flat probably because they sat out while the first batch cooked.
ReplyDeleteThese were amazing! Like Jamie Keller, I added 1/2 cup of flour, used regular margarine, and baked them on parchment paper, and they were incredible and fluffy! I brought some to work, and my coworkers raved! Many people said it was their new favorite! :)
ReplyDeleteA friend made these and they were flat but possibly the et cookie I've ever eaten in my life!
ReplyDeleteI made these last night. I halved the recipe, and used real butter instead of I can't believe it's not butter. I also used 1/3 fat cream cheese. I chilled the dough in fridge for two hours and chilled in between batches. I also reduced the cooking time by a few minutes, but did not add flour or any other ingredients. Oh, I also didn't use white chocolate. Mine were not flat at all. In fact, the middle seemed to have the opposite effect and were a little puffy and light (like the muffin). The edges did flatten just a tiny bit and got brown quickly, but it works. They were really good, although not as "cream cheesy" as I thought they would be. Delish though!
ReplyDeleteQuestion for anyone who can answer; refrigerate cookies after baking due to the cream cheese or not?
ReplyDeletenot necessary, the cream cheese is baked in, it can't spoil
DeleteFound your recipe on pinterest and thought they looked tasty. After reading the various comments I was extra curious. Made the cookies this evening and they came out quite well. I wasn't able to find jiffy brand mix and used betty crocker. Almost like a "muffin too" they are light and fluffy with a nice balance of tart and sweet.
ReplyDeleteMine turned out more like muffins than cookies :( Still very good though!
ReplyDeleteWoops, made it as written and they are too flat.
ReplyDeleteI just wanted to comment and say that I made these a few weeks ago and they turned out perfect! I think the trick was I left my dough to sit overnight in the fridge. But once they were made they were gone in a matter of days!! Thanks for the recipe :)
ReplyDeletethese cookies are delicious, they turned out perfect! i did notice that they did go a little flatter if used on a lighter colored cooking sheet, but they still werent flat as a pancake. and i also let the cookie dough sit over night.
ReplyDeleteI made these last week, but didn't have I Can't Believe It's Not Butter, so I used regular butter. I let the dough sit overnight in the fridge. I found the cookies to be too greasy for my taste, and they were a bit flatter than I would have liked. However, everyone else LOVED them! I made them again last night with I Can't Believe It's Not Butter. This time, I only let the dough sit for two hours in the fridge, and they came out perfect! I did quickly learn to let the cookies cool on the cookie sheet for 3-5 minutes which made them come off of the sheet more easily. This is a fun, different cookie that will remain in my recipe box!
ReplyDeleteWorst recipe ever! Waste of time & money!
ReplyDeleteI made these tonight and they came out great. I substituted with real butter and 1 box of Krusteaz blueberry muffin mix because I couldn't find the jiffy at my grocer. They were not flat at all. Thanks for the recipe!
ReplyDeleteI made these last night and followed the recipe as above. I didnt soften or melt the butter and used country crock light butter. I chilled the batter for just around 2 hours. The batter was so light and fluffy when I went to bake. These were a hit with our guests! I had a hard time not eating them all. I LOVE this recipe and will surely make them again! Thank you so much :)
ReplyDeleteKim
Made these tonight and they turned out great! I used regular butter, I chilled the batter for a couple hours longer, and I baked for 9 minutes at 350.
ReplyDeleteI use regular butter and add 1 tsp of cornstarch. Didn't come out flat as pancake in my batch.
ReplyDeleteMade these last night. They are delicious! They weren't flat at all. I used real butter.
ReplyDeleteThis may be a silly question, but I didn't see it any where in the directions. Am I supposed to fold the blueberries in with the white chocolate chips or mix them in?
ReplyDeleteThis recipe uses a blueberry muffin mix, so there are no fresh blueberries to add.
DeleteMade these tonight. Definitely taste great, but did not come out anything like the picture. I was so bummed.
ReplyDeleteI have made these cookies 4 times now...Big Big Hit in my house..I hardly eat sweets and I will eat these...Thank you for the great recipe.
ReplyDeleteMade these today, YUMMY!! I actually cut the recipe in half & used real butter & 1/4 cup flour. Refrigerated the dough for 1- 1 1/2 hours. Baked at 325, but had to bake them more like 20 minutes. It made about 2 dozen cookies. They weren't flat at all! Normal homemade cookie shape & size! Super easy & delicious! Reminds me of the raspberry cheesecake cookies at Subway! Can't wait to try these with different flavor muffin mixes! Thanks!!
ReplyDeleteI made these cookies today and they turned out delicious. To try to make them a little healthier I replaced the cream cheese with riccota cheese. They still turned out tasting great!
ReplyDeleteVery disappointed that this recipe does not work.
ReplyDeleteAttempt 1 - I baked on wax paper, big mistake, that cookies would not cook but the bottoms burned.. A few weeks later, I tried again. Attempt 2 - I following directions as I did the first time and even refrigerated for 2 hours!! Baked on a cookie sheet sprayed with cooking spray and had to bake for about 25 minutes, again bottoms slightly burned but the inside a bit gooey. I DO NOT RECOMMEND WASTING TIME ON THIS RECIPE UNTIL THEY GET IT FIXED.
Absolutely wonderful recipe. I could barely keep my husband and boys away from them.
ReplyDeleteWow! I just took these out of the oven and all I can say is wow! They are so delicious. I used real butter and I actually chilled them over night. I had no flat issues and will definitely be making these many more times! Thanks so much for the great recipe!
ReplyDeleteI made the the dough last night and didn't bake them till this morning and they turned perfect. My family and I loved them! They are my new favorite cookie!!!
ReplyDeleteI dont know if anyone in the previous comments mentioned the temperature of their butter when added to the mixture, however I have heard of differences in consistencies in baking due to temperature of butter(cold being used from the fridge, or room temperature after sitting out for a bit). It would be a good test run to see if this makes any difference.
ReplyDeleteWell, they sure tasted great, but I had the same problem as everyone else, they were flat as a pancake, no fluff at all. I followed it exactly, chilled for a couple of hours before baking, put back in the fridge between each batch, etc. Good tasting, but very flat and kind of fell apart when taken off the baking sheet because they were so flat. :(
ReplyDeleteI just made these cookies today and they are soooo delicious!! Thank you so much for posting this (I got the recipe from Pinterest). My husband even likes them. I will definitely be making these more!
ReplyDeleteAmazing!! I like them flat. Thanks so much for the recipe!!
ReplyDeleteI just made these but instead of Blueberry muffin mix I used Raspberry muffin mix and they turned out absolutely stellar!!! They taste just like the raspberry cheesecake cookies you can get from Subway! I'm so so SO excited I can make these anytime I want!!!! If you haven't made these you NEED to!!! YUM!
ReplyDeletegreat idea- thanks!
DeleteI made these last night. I used the blueberry muffin mix and added fresh huckleberries! They were so yummy but just like everyone else, I had the same problem with them coming out flat. This won't deter me from making more! Just need to figure out how to make them fluffy!
ReplyDeleteI just made these last night. I added 1/2 cup flour to make sure they didn't go flat and they were perfect. They are so soft and delicious. A lot of times those of us at high altitude (5000 ft +) have to add flour. I just added enough to make them more of a cookie dough consistency. But I didn't even try it without the flour because I was pretty certain they would be flat. Anyway, thanks for the recipe, they are a winner. Next time I'll have to try the Raspberry ones from a previous comment.
ReplyDeleteMade these tonight turned out perfect!!!! So amazing and too easy! Keeping this recipe forever!
ReplyDeleteJust made these. Read the comments and added 1 tsp of baking soda, but didn't help and they were flat. Kept the batter refrigerated and the cookie trays with dough before cooking, didn't help much. I used Philadelphia cream cheese and the Jiffy mix, but used real butter. Added some flour to the rest of it and turned out fine.
ReplyDeleteNot only are my cookies flat, but they also burn. I tried to make them as cookies and then as muffins and I've used various pans/spray/aluminum foil/wax paper and they never turn out right. Would not recommend.
ReplyDeleteIt has been my experience on flat cookies is..If I did not get enough flour in the bowl then my cookies go flat.
ReplyDeleteSo when making cookies I never melt the butter..because this will cause flat cookies and I always make sure I have enough flour.
If my cookie recipe is to moist I add more flour
Just made these, and they came out perfect!!!!
ReplyDeleteI made these for my daughter's preschool graduation and they were a hit! Everyone wanted the recipe. The only thing I did differently than the orig recipe was using 1/2 stick of butter and a 1/2 stick of margarine instead of the 1 stick of Can't Believe it's not Butter. I also refrigerated the batter overnight. Perfect! I'm making more today to take to a family reunion. Thanks for the recipe!
ReplyDeleteWorked great for me! Used 2 boxes of Betty Crocker Bluberry Muffin Mix (the ones with the can of blueberries in the box). Drained the blueberries of their juice when I used them. One stick of regular butter used as well. My cookies were pretty purple but they tasted great and were not flat. Refrigerated them for a little longer than an hour.
ReplyDeleteI made these and they were great! I left my dough in the fridge overnight, and they turned out super wonderful. I also tried it with raspberry muffin mix, and wow those were good! THANK YOU for the recipe! (:
ReplyDeleteLove these cookies!! Had to put them in fridge a little longer then an hour. Used these for my daughters 4H cookies :)
ReplyDeleteI made these today and they were FABULOUS. I used a stick of regular butter, Duncan Hines simple mornings muffin mix (1.5 cups of it, with the can of real blueberries included, rinsed) and added half a teaspoon of baking powder. I will make them over and over again.
ReplyDeleteJust made these...after reading the numerous comments about them coming out flat, I decided to use my mini muffin pan. I just put a tablespoon of dough in each and they came out perfect. Not only do they look good but taste yummy. I dusted them with powdered sugar and they are a hit around here. This is a keeper and will be made again and again!!
ReplyDeleteI just made these last night and they are perfect! I followed the recipe exactly and had no problems they turned out super fluffy the whole family loved them thank you for sharing such a great recipe:)
ReplyDeleteLive in Chicago area, so altitude isn't ever really an issue. Followed recipe including extra "chill" time, and cookies turned out thin & flat. Was disappointing to see. Added flour to the rest of uncooked batter and cookies turned out much better! Still great taste and easy to make. Thanks for sharing recipe; found on pinterest. ;)
ReplyDeleteI just made these with real butter and the Jiffy Mix! They are great, not flat at all. They are more of a cake cookie. I used choc. Chips instead of the white. Mmm :)
ReplyDeleteI just made these; and i did something wrong (LOL) They were flat; but also doughy... Idk what happened; but my doughy fluff taste GREAT! LOL
ReplyDeleteThese were amaaaaaaaaaazing! Recipe is PERFECT as is. :)
ReplyDeleteI added a tsp of baking soda and took a tbs of butter out of the original recipe, and they were PERFECT. (Also, I used a can of tiny blueberries, drained and it turned out great!) BEST cookies i've ever made.
ReplyDeleteMine turned out better when I cooked them in my convection oven rather than my traditional oven.
ReplyDelete****Try adding a 1/2 cup of flour when mixing...worked like a charm!!
ReplyDeleteI reduced the butter to a half stick. They turned out perfect.
ReplyDeleteTurned out perfectly fluffy, with using Butter Flavor Crisco instead of the butter. Be sure to stir the muffin mix into the batter. Do not mix the muffin mix into the batter. :) I used (2) 7oz packages of Marie Callender's Blueberry Muffin Mix. Terrific tasting cookies!
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