White Chocolate Raspberry Cheesecake Cookies

...Need I say more?

I stumbled upon this recipe and had to give it a try.  They're as rich as they sound, and equally delicious! 

{Grin}

Here is the recipe, courtesy of Bakergirl:

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.  After chilled, preheat oven to 350.  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 they're golden brown around the edges.  Cool 5 minutes on baking sheet before removing to wire racks to cool completely.

Enjoy :)