White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

4 oz. cream cheese, room temperature
1/2 cup butter, softened
2 Tablespoons shortening, softened
1/2 cup brown sugar
2 eggs
2 - 7 oz. boxes Jiffy Raspberry Muffin mix (or any flavor of Jiffy Muffin Mix)
3/4 cup all-purpose flour
1 1/2 cups white chocolate chips

Beat together the cream cheese, butter, shortening, and brown sugar in a large mixing bowl until thoroughly combined. Add eggs, one at a time, beating after each addition.

Beat in the Jiffy mix and flour, just until combined. Stir in white chocolate chips. Chill in refrigerator for 30 minutes. While the dough is chilling, heat the oven to 350°.

Scoop chilled dough onto a parchment lined cookie sheet. Bake for 10 to 12 minutes or until cookies are barely lightly browned around the edges. Do not overbake! Store dough in the refrigerator between baking batches.

This recipe will yield 24 medium sized cookies.

****** You can subsitute any flavor of Jiffy Muffin Mix for the Raspberry Muffin Mix if you want.

CONTACT INFORMATION:
Come SIt At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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