Raspberry White Chocolate Cheesecake Cookies

This recipe is awesome!!  I got it from Bakergirl (her blog).  I first tried it with the Jiffy brand raspberry muffin mix she lists.  They were great.  Because I can only get the Jiffy brand muffin mix at one store, I tried just the bagged muffin mix (here in the south it is Martha White) -- as long as it is 7 ounces, it seems to work.  I have made blueberry and strawberry using this muffin mix. All were yummy!!

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES

2 (7-ounce) boxes Jiffy raspberry muffin mix

4 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

2 tablespoons butter-flavored shortening 

1/2 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips 

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, shortening, and brown sugar, until just combined. Add the eggs one at a time, beating well after each addition. 

Add the muffin mix and using a wooden spoon, mix until incorporated. Stir in the white chocolate chips and place in the refrigerator to chill for at least 2 hours. 

Preheat oven to 350°F. Lightly grease baking sheets and roll dough into tablespoon-size balls. Place 2-inches apart on baking sheet and bake for 10-12 minutes, until just turning golden around the edges.

Cool five minutes on baking sheet before removing to wire racks to cool completely.

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