Cream Cheese Cake Mix Cookies are tender, buttery, and slightly sweet. Rainbow sprinkles add pretty pops of color.
Easy to make with a box of yellow cake mix and a few additional ingredients.
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DISCLOSURE (SPONSORED): I made these cookies with a complimentary box of Betty Crocker Yellow Cake Mix provided by General Mills.
This recipe is a variation of Betty Crocker’s Cake Mix Gooey Butter Cookies.
In my adjusted version, the cookie dough isn’t rolled in powdered sugar before baking.
I also chilled the cookie dough before baking because the it is easier to manage (not sticky). Plus, the cookies don’t spread while baking.
Although I love homemade desserts, I will use a boxed cake mix when I need a quick dessert.
My precious aunt tasted the warm Cream Cheese Cake Mix cookies after they came out of the oven. She liked the soft texture and mild sweetness.
BAKING TIP
Other popular add-ins are chocolate chips, crumbled peppermint, chopped cordial cherries, chopped pecans and chopped walnuts.
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Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking time, ingredients omitted, favorite substitutions, and creative twists.
The notes will be helpful the next time you make this recipe.
| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Servings |
cookies
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- 1 package (8 ounces) cream cheese softened
- 1/2 cup (or 1 stick) unsalted butter, softened Do not use margarine.
- 1 teaspoon vanilla extract
- 1 egg
- 1 box (15.25 oz.) yellow cake mix I used Betty Crocker's yellow cake mix.
- 1/4 cup sprinkles
Ingredients
|
|
- Preheat oven to 375 degrees.
- In medium sized bowl, combine softened cream cheese, softened butter, egg, and vanilla extract (if using).
- Cream together until smooth with a large spoon or an electric mixer.
- Pour in dry cake mix. Use a heavy spoon to stir together until well combined.
- Cover and refrigerate 30 minutes to 1 hour.
- Shape dough into 1-inch balls or larger if preferred.
- Roll each ball in sprinkles. Flatten lightly. This step is optional.
- Place 1" apart on a cookie sheet that's ungreased or line with parchment paper.
- Bake 11 to 15 minutes OR until soft and puffy. Baked cookies will be very tender and will look like they're not done. They will firm "slightly" while cooling. Avoid over baking because the cookies will be dry.
- Move to rack or large platter for cooling.
- Makes 20 to 24 cookies depending on size.
Keep cookies in an airtight container. Store in the fridge.
How much vanilla
It’s one teaspoon of vanilla extract. My apologies for the typo. I’ve corrected the recipe. Thank you for asking! Greatly appreciated.
Do you put the sprinkles in the cake mix or on top before baking?
Hi Liv! Stir sprinkles into cake batter. I’ve updated the instructions. My apologies for the error. Thank you for asking!
You don’t mention when to add egg, I’m guessing after creaming butter and cream cheese, before adding cake mix
Hi Gail! You’re correct. I’ve updated the instructions. Add egg in Step #2. My apologies for the error. Thank you for asking!
Can we substitute lemon cake and gtetthe same result.
Hi Joyce! Although lemon cake mix sounds good, I’ve never tested it with this recipe. My “guess” is yes. I would consider using lemon extract instead of vanilla extract. Thank you for visiting. Please come again!