Friday, October 28, 2011

Cream Cheese Cake Mix Cookies

I first thought "what an odd name", but for a recipe as versatile as this, you can't really call it anything else. The cookies are exactly what the name says - cake mix and cream cheese - with a few other staple items thrown in.

Using Pillsbury Classic White cake mix, Craisins and chopped macadamia nuts
I found the recipe on (I finally clicked on the Facebook ad that kept popping up in my sidebar). The nice thing for me is, I can use it to whittle down my rather large stash of cake mix in the pantry. I keep plenty of cake mix on hand for making the cakes found on my Creative Cake Maker blog. But sometimes, I have a lot of cake mix available that needs to be used up before it goes bad. This cookie recipe is the perfect solution.

Cream Cheese Cake Mix Cookies
Makes about 3 dozen cookies

1 Box cake mix - any flavor
8oz. cream cheese - softened
1/4 c. butter - room temperature
1 large egg
1 tsp vanilla
1 cup (or more) add-ins (chocolate chips, peanut butter chips, candy chunks, dried cranberries, chopped nuts, etc)
  • Pre-heat oven to 375 degrees
  • Cream together butter and cream cheese
  • Add egg and vanilla and mix until well blended (a mixer works well for this)
  • Stir in cake mix a little at a time until well blended (do not use a hand mixer for this. The resulting dough is too thick for a hand mixer to handle)
  • Stir in any add-ins - I used 1 cup of Craisins and 3/4 cup of Macadamia nuts with a white cake mix. Another time I used an entire 12oz bag of mixed chocolate and peanut butter chips and 1/4 cup of walnuts (it's all I had) with a devil's food cake mix.

  • Spray a cookie sheet with oil (I don't know if you HAVE to do this, but I didn't want to take the chance. I only needed to do it for the first batch)
  • Use a cookie scoop to drop Tablespoon sized balls of dough about 2 inches apart on the cookie sheet.
  • Flatten the dough with the palm of your hand. I made the first batch without flattening them and they cooked up like mounds of cookie. They were cooked through, but I wanted a flat "cookie" look - not a mound.
cookies that had not been flattened prior to baking
  • Bake for 16 minutes. The original recipe I used said 10 minutes but mine needed 16. I don't know if the altitude has anything to do with it? I was able to move them to a cooling rack almost immediately with no breakage.
The resulting cookie is crispy on the outside, soft (not chewy) on the inside. They are more cakey than I'd prefer. I liked the devil's food cake cookies better than the white cake cookies. So did The Boy. Mr. LH and The Girl both preferred the Craisin cookies better but we already have a cranberry cookie recipe everyone likes better.

Pillsbury Devil's Food Cake Mix, chocolate and peanut butter chips (the mixed bag) and chopped walnuts
I'm curious to see how spice cake (with dried apples), carrot cake (with walnuts) and lemon cake mix (with dried blueberries) work in this recipe...

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