Cake Mix Cookies

Want a quick go-to dessert recipe guaranteed to be loved by everyone that’s simple and easy to make? This one’s for you! I get rave reviews every time I make these. They are little puffy clouds of amazing goodness. Just like Pringles, eat one and you won’t be able to stop until they’re gone.

I found this recipe about 6 months ago on Paula’s Home Cooking. The original recipe is chocolate, but immediately my brain began thinking of other kinds to make, spice cake mix with pecans, vanilla, carrot cake cookies…yum!

I’ve made these for baby showers, work parties, family get-togethers and every time at least one person asks for the recipe. The key is letting the cookie batter sit in the fridge for at least an hour before scooping – makes it much easier to work with.

The ingredients for this recipe are ones that you may even already have in your pantry and fridge. I made two batches at once, but for just one you’ll need:

  • 1 box cake mix (Betty Crocker is my favorite)
  • 1 stick butter
  • 1 8 oz. block of cream cheese
  • 1 egg
  • 1 tsp. vanilla
  • 1/8 tsp. “pinch” of salt
  • Powdered sugar
Start by creaming the butter and cream cheese together in your mixer until smooth.
Add the egg, vanilla, and salt. Mix to combine well and scrape down the bowl.
Slowly add the cake mix and mix until just combined. You may have to scrape down the bowl halfway through to be sure it’s all mixed in. At this point, if you were using any add-ins such as chocolate chips or pecans, you’d add them now. I added about 1/2 a bag of mini semi-sweet chocolate chips to the chocolate cookies. Cover with plastic wrap and refrigerate the dough for at least an hour. You can also make this the night ahead and make them the next day.
After refrigerating, you’ll notice how much harder the dough is. Preheat your oven to 350 degrees. You can use a scoop or just a teaspoon to form these depending on how big you want them. They’ll still need the same amount of time to cook regardless. I used a teaspoon for this batch. Roll the dough into balls and roll in powdered sugar. This is where your kids, or husband in my case, can help!
Place the cookies about an inch and a half apart on a baking sheet lined with parchment paper and bake for 12 minutes, rotating the pan halfway through. After they’re done cooking, place them on racks and sprinkle them with more powdered sugar while they’re still warm. It will create a very light glaze making the cookies that much more scrumptious.
Buon appetito!

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