• Home
  • Tips
    • Tips That Help In The Kitchen
    • Meal Plan 101 And Why You Need To Do It
  • Recipes
    • Conversion Chart
  • Party
    • Why Choose Linkup Parties?
  • About
  • Blog
  • Contact
  • Legal
    • Comment Policy
    • Copyright
    • Disclosure
    • Privacy and Cookie Policies
    • Terms and Conditions

Marilyns Treats

April 8, 2015 · 6 Comments

Cream Cheese Cake Mix Soft Cookies

Cookies· Recipe Archive

Cream cheese, and any cake mix, make these soft batch cookies fast and easy to make. Just be sure to follow the directions and you will make the easiest cookies on the tray!
Cream cheese, and any cake mix, make these soft batch cookies fast and easy to make. Just be sure to follow the directions and you will make the easiest cookies on the tray!

Cream Cheese Cake Mix Soft Cookies

First I am going to tell you about my fail on the first batch of the Cream Cheese Cake Mix Soft Cookies.

Wanting to make something fast and easy and knowing I would be competing with all the Holiday goodies I picked this cookie recipe.

I had never made a cake mix cookie before but figured Heh, what could go wrong.

I always test my recipes before I serve them and my guinea pig family doesn’t mind.

The cookies were a bit dry and crumbly. But I know how to fix that.

The cookies also were bite sized.

My first mistake with more to come was cheating on the directions.

Baking is much more forgiving to me than savory dishes. So I readily make substitutions that would never work.

These are the INGREDIENTS you will need:

  • 1/4 cup butter or stick margarine, 1/2 cup if needed
  • 8 ounces cream cheese
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 4 tablespoons milk, or as needed.
  • 18.5 ounces package cake mix, any kind or color

These are the INSTRUCTIONS for preparation:

  • Preheat oven to 375 degrees F.
  • Cream butter and cream cheese. Blend in egg and vanilla. Add milk slowly to avoid splattering.
  • 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. 
  • Cover and chill 30 to 60 minutes. This is a key step. Think sugar cookies. Don’t cheat on time.
  • 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.
  • Ice with your favorite frosting. Sprinkles or coconut is good also.

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!

I only had a half green mix left and I chose to make 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.

Caution: baking different sized cookies with a different mixture of ingredients is a big NO NO!

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.

They actually tasted much better than they looked.

But I have OCD and am a perfectionist so I made some changes when I made the second batch.

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?

Here is a description of how to fix your dough if it is dry or crumbles as you roll it.

Avoid Dry or Crumbly Dough:

  • When you blend your butter and sugar together at the beginning of your recipe, substitute liquid vegetable oil, like canola oil, for up to half the amount of butter your recipe calls for. Liquid vegetable oil adds moisture to baked goods. Fats which are liquid at room temperature provide a moist quality in baked goods.
  • If you have already blended your butter and your sugar, and added your eggs and dry ingredients, and your dough seems dry, try adding a tablespoon of vegetable oil to the cookie dough.
  • Keep running the mixer on low until the oil is blended in. If it still seems dry, add another tablespoon of oil and mix it in. At this point, you should stop adding oil and stop running the mixer because more mixing will make your cookies tough. The moisture in the finished cookies should be better. If not, then next time you bake the cookies, do the half butter half vegetable oil fix from the start.

This works best for drop cookies like sugar cookies, oatmeal cookies, and chocolate chip cookies and all similar refrigerator batters.

I hope this little how-to lesson helps you with all your cookies that need to be regrigerated.

I have a few more cookie tutorials in my Tip Friday series. Please check those out!

Cream cheese, and any cake mix, make these soft batch cookies fast and easy to make. Just be sure to follow the directions and you will make the easiest cookies on the tray!

Cream Cheese Cake Mix Soft Cookies

Made with cream cheese, and any flavor cake mix, an egg and vanilla these soft batch cookies are fast and easy to make.
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: cake mix
Method: Bake
Skill Level: Basic
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Adjust Servings: 24
Calories: 118kcal
Author: Marilyn

Ingredients

  • 1/4 cup butter or stick margarine, 1/2 cup if needed
  • 8 ounces cream cheese
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 4 tablespoons milk, or as needed.
  • 18.5 ounces package cake mix, any kind or color

Instructions

  • Preheat oven to 375 degrees F.
  • Cream butter and cream cheese. Blend in egg and vanilla. Add milk slowly to avoid splattering.
  • 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.
  • Cover and chill 30 to 60 minutes. This is a key step. Think sugar cookies. Don’t cheat on time.
  • 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.
  • Ice with your favorite frosting. Sprinkles or coconut is good also.

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

Serving: 2cookies | Calories: 118kcal (6%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

The addition of wine to the batter cuts the sweet taste to a minimum. The texture is more like an oatmeal cookie, neither dry or soft, but definitely not gooey.
Italian Wine Cookies
The texture is of these cookies is more like an oatmeal cookie, neither dry or soft, but definitely not gooey. They don’t leave messy hands or telltale powder marks when you eat them.
Check out this recipe
Let this cookie put the spirit of the holiday in your home! Vanilla Iced red velvet cookies say I Love You in any language.
Red Velvet Iced Cookies
Red Velvet! Get into the season of love and Holidays! Vanilla Iced red velvet cookies say I Love You in any language.
Check out this recipe
Once you make the chocolate dough balls you can roll them into any topping you like. Powder sugar will sit on top of the crinkles that appear giving them the dark and white contrast.
Chocolate Crinkle Cookies
Make a 100 different cookies from this recipe. Get the recipe and start baking!
Check out this recipe

You might want to browse around my site a bit more and have a look at

  • My Recipe Index
  • Kitchen Tips
  • Meal Planning and Guide

Please read my Privacy Policy for more information on how your data is used.

Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Previous Post: « Broiled Orange Roughy
Next Post: Grilled Parmesan Asparagus »

Reader Interactions

Comments

  1. blankMarilyn says

    February 8, 2017 at 11:46 AM

    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

    Reply
    • blankMarilyn says

      February 8, 2017 at 12:39 PM

      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!

      Reply
  2. blankCynthia says

    April 13, 2015 at 2:05 PM

    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!

    Reply
    • blankMarilyn says

      April 13, 2015 at 3:30 PM

      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.

      Reply
  3. blankKim says

    April 8, 2015 at 8:04 PM

    These sound easy peasy to make! Too bad about the “senior moment,” (lol) but I bet they still tasted great.

    Reply
    • blankMarilyn says

      April 8, 2015 at 9:35 PM

      Thanks for writing Kim. Me and a timer have always had a love hate relationship. 🙂 they were good, until the aftertaste.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet The Chef

blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Can’t Find It?

Receive My Weekly Email

Please read my Privacy Policy for more information on how your data is used.

Feature Pages

Conversion Chart Featured Image. Shows kitchen tools in Imperial and Metric.

Conversion Chart

Meal Planning is a habit that is easy to fall into. Getting your week of meals together ahead of shopping actually takes less time and removes the stress of thinking about dinner.

Meal Planning 101

This is the series named Tip Friday. It provides all types of Kitchen hacks and tips.

Tips That Help In The Kitchen

Whether you make a lot of cheesecakes, or this is your first you want to read these tips first! Bain Marie.

6 Tips to a Perfect Cheesecake Experience

Worst Crock Pot Meal Irish Soda Bread In crock pot prior to cooking.
How Not to Make The Worst Crock Pot Meal

Copyright © 2021 · by Marilyns Treats

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy