Cream Cheese Cake Mix Cookies
Cream Cheese Cake Mix Cookies are soft and buttery with a mild sweetness. Rainbow sprinkles add pops of pretty color. Original recipe by Betty Crocker. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 24 cookies
Calories: 36kcal
Cost: $15
Ingredients
- 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.
- colorful sprinkles (optional)
Instructions
- Preheat oven to 375 degrees.
- In medium sized bowl, combine softened cream cheese, softened butter, egg, and vanilla extract until smooth and creamy. Use a large spoon or a hand mixer (medium speed).
- Pour in dry cake mix. Use a heavy spoon or hand mixer to thoroughly combine.
- Shape dough into 1-inch balls or larger if preferred.
- Flatten lightly. Cover each cookie with sprinkles (if using).
- Place 1" apart on a cookie sheet that's ungreased or line with parchment paper.
- Bake 12 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.
- Immediately remove hot cookies from pan and place on rack or large platter to cool.
- Makes 20 to 24 cookies depending on size.
Notes
Place cookies in an airtight container or zippered bag.
Refrigerate up to 3 days.