2 (7 oz. ea.) boxes Jiffy raspberry muffin mix
1/2 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tbsp. butter-flavored shortening (I use Crisco)
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 cream cheese, butter, shortening, and brown sugar, until just combined.

Note: I beat mine until it was completely smooth, but still had little chunks of cream cheese.

Add the eggs, one at a time, beating well after each addition.

Add both muffin mixes and using a wooden spoon, mix until incorporated. Stir in the white chocolate chips and place dough 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.

Bake at 350°F for 10 to 12 minutes, or until just turning golden around the edges.

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

Submitted by: GeorgeEO