Easy Cream Cheese Cake Mix Cookies (Try This Simple Recipe Now)

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Easy Cream Cheese Cake Mix Cookies (Try This Simple Recipe Now)

Alright, let’s talk about these cookies I whipped up. The title I’ve got for this one is “cookies made with cream cheese and cake mix”. Sounds a bit weird, right? But trust me, it works. I was in the mood for something sweet but didn’t want to go through the whole song and dance of making cookies from scratch. Plus, I had some cream cheese sitting in the fridge that I needed to use up.

I started by taking the cream cheese out of the fridge. It is essential to soften it up a bit. You know, so it mixes in easier. While that was happening, I grabbed a box of yellow cake mix from the pantry. Any brand works, I just grabbed what I had.

Then, I creamed together the softened cream cheese and some butter in a big bowl. I used a hand mixer because, honestly, I’m not about that manual labor life. Once that was nice and smooth, I dumped in the cake mix and added an egg for good measure.

Easy Cream Cheese Cake Mix Cookies (Try This Simple Recipe Now)
  • Get a bowl
  • Put cream cheese and butter into the bowl
  • Use a hand mixer to mix cream cheese and butter
  • Put cake mix into the bowl
  • Add an egg
  • Mix all the things in the bowl again

Now, here’s where I messed up a little the first time. I mixed the heck out of the batter. Turns out, that’s a no-no. It made the cookies kind of tough. So, the second time around, I just mixed it until everything was just combined. Much better.

I scooped out the dough onto a baking sheet lined with parchment paper. I used a cookie scoop, but a regular spoon would work fine. Then, I popped them in a preheated oven at 350 degrees. They baked for about 10-12 minutes. You want the edges to be golden brown, but the centers should still be a little soft. When I took them out of the oven, the cookies were a bit flat, I thought maybe I put too much air into the batter or maybe the temperature was too high, I’m not sure.

I let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. And let me tell you, these cookies were delicious. They were soft, chewy, and had a slight tang from the cream cheese. It’s a nice change from your regular chocolate chip cookies.

Some Side Notes

Oh, and a little side note about the cream cheese. I did a little digging, and apparently, you can freeze cream cheese. It lasts for about 2 to 3 months in the freezer. Just be warned that the texture might change a bit after thawing. It can get kind of crumbly.

Anyway, these cookies were a hit. Even my picky eater kid loved them. I’ll definitely be making these again. Maybe next time I’ll try a different flavor of cake mix. Spice cake, perhaps? The possibilities are endless!

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