Cream Cheese Cake Mix Cookies
Wanting to make something fast and easy and knowing I would be competing with all the Easter goodies I decided to try these soft cake mix cookies. They were indeed soft, but not a bit crumbly. The cookies also were bite sized. Since I only had a half green mix left I made those cookies in 2″ balls in a Whoopie pan. My thought was they would expand out to the edges and become perfectly round. Nothing doing! They stayed in round balls. The white cookies came from a full box, so I decided to make those 3″ balls and used a muffin pan in hopes of keeping their shape. This idea turned into a total FAIL as the mix never spread and the difference in the amount of dough per cookie caused them to burn. Still needing something to add to the table, and running out of time I scraped the bottom of the cookies as best I could and loaded them in the tray. To my delight there was so much finger food and candy on that table the cookies were overlooked. My son took them to work the next day and put them in the kitchenette where they were devoured while folks had their coffee. Just lets chalk this one up to a Senior Moment, shall we? For more cookie recipes see Ultimate Cookie Bloopers
Cream Cheese Cake Mix Soft Cookies
Prep
Cook
Total
Yield 24
Made with cream cheese, and any flavor cake mix, an egg and vanilla these soft batch cookies are fast and easy to make.
Ingredients
- 1/4 cup butter or stick margarine
- 8 ounces cream cheese
- 1 egg
- 1/4 teaspoon vanilla
- 4 tablespoons milk
- 1 package (18.5 ounce size) cake mix
Instructions
- Preheat oven to 375 degrees F.
- Cream butter and cream cheese. Blend in egg and vanilla. Add cake mix, 1/3 at a time. Hint: put mixer on low for this phase so the cake mix doesn't blow all over. Mix well after each addition. Add milk slowly to avoid splattering.
- Cover and chill 30 to 60 minutes. This is a key step. Drop by teaspoons (or tablespoons if you want larger cookies) onto a lightly greased cookie sheet. Bake 10 to 12 minutes until cookie bounces back when touched.
- Cool 3 to 5 minutes before removing cookies to a cooling rack.
- Optional:
- Ice with your favorite frosting.
Notes
Soften butter and cream cheese at room temperature for an hour prior to mixing up this recipe.
Use any flavor of cake mix that you want.
Be creative adding nuts, raisins, chocolate chips, and other goodies!
©MARILYN'S TREATS. All images are copyright protected.
Nutrition Facts
Serving Size 2 cookies
Amount Per Serving | ||
|---|---|---|
Calories 118 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Total Carbohydrates 12 g | 4% | |
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello Marilyn I am Marilyn as well I made your cream cheese cake mix soft cookies I added chocolate chips and they are delicious thank you
I bet the chips made them delicious. Thanks for making them and letting me know! Feedback is so important for inspiration. I need to try adding items like that. Thanks for the tip. Have a great week!
These cookies were brought into work to share with our teams and they were quite yummy!
It was a great cross between and piece of cake and a cookie.
Thanks Marilyn!
So sweet of you to leave such a nice comment Cynthia! Thank you for coning to tell e a out. Don’t tell Mike that he is going to be bringing in a LOT of food from me as I am not supposed to be eating as much as I make! Don’t be a stranger.
These sound easy peasy to make! Too bad about the “senior moment,” (lol) but I bet they still tasted great.
Thanks for writing Kim. Me and a timer have always had a love hate relationship. 🙂 they were good, until the aftertaste.