Haylee Havice earned a purple ribbon at the Pottawatomie County Fair on her delicious and original recipe for these 4th of July Firecracker Cookies. For more fantastic dessert recipes, try these Inside Out Chocolate Chip Cookies!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 3dozen small cookies
Baking Temp 325°F
Equipment
3 cookie sheets
Standing Mixer
Ingredients
4ouncescream cheese, softened
½cupbutter flavored shortening
½cupbrown sugar, packed
1largeegg
1tablespoonfreshly grated lemon zest
½teaspoonvanilla extract
26.5-7 ozpackages mixed berry muffin mix *
½cupall-purpose flour
1cupwhite chocolate chips
Instructions
For the cookies
Preheat oven to 325°F. Grease 3 cookie sheets or line with parchment paper.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese, shortening and brown sugar together until smooth. Scrape sides of bowl.
Add egg, lemon zest and vanilla. Blend well. Scrape sides of bowl to ensure batter is thoroughly mixed.
Add muffin mixes and flour. Mix until just incorporated. With spoon, fold in white chocolate chips.
Scoop 1½ tablespoon-sized balls of dough onto prepared baking sheets 2 inches apart. Flatten slightly, if desired.
Bake 14 - 16 minutes, or until firmly set and lightly browned. Allow cookies to cool for 3 minutes on the cookie sheets before moving to a cooling rack.
Notes
Recipe was tested with Betty Crocker Triple Berry Muffin Mix.