• oz cream cheese –softened to room temperature
  • 1/2 C butter –softened to room temperature
  • Tbsp shortening (important ingredient – do not substitute with more butter)
  • 1/2 C brown sugar
  • eggs
  • 2 boxes (7 oz each) Jiffy raspberry muffin mix
  • 3/4 C flour
  • 1-1/2 C white chocolate chips


  1. Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined
  2. Add eggs beating after each addition
  3. Mix in muffin mix and flour until just combined
  4. Add white chocolate chips and stir until incorporated
  5. Chill dough in the refrigerator at least 30 minutes
  6. Preheat oven to 350 degrees
  7. Line baking sheet with Silpat mat or lightly grease baking sheets
  8. Scoop cookie dough mix onto baking sheets
  9. Bake 10 – 12 minutes or until golden brown on edges


  1. IMPORTANT: In between baking batches of cookies make sure to store the dough in the refrigerator