A quick and simple recipe for a soft and creamy cookie.
Source: This is another recipe from my mother-in-law’s very old Betty Crocker cooky book.
Yield: about 3-4 dozen cookies
This cookie sounded so good in the recipe book. I mean, I love cream cheese, and I frankly think that it’s hard to go wrong with cream cheese and basically any other food. Cream cheese and onions? YES! Cream cheese and marinara sauce? YES! Cream cheese and crab? This is actually the only way I’ll eat crab. So cream cheese and a cake mix was a no-brainer.
This recipe is deceptively similar to the Oreo Cookies I posted some time ago. They both use a box cake mix, which makes them both easy and versatile. This recipe called for a yellow cake mix or a devils food cake mix. I was really in the mood for chocolate (as usual), but when I checked my pantry I found about 4 yellow cake mixes and only one chocolate. Bummer.
You start by creaming the butter and cream cheese. I let them mix until they were nice and smooth, then added in the vanilla and egg yolk. It has such a lovely creamy texture. Add the cake mix a bit at a time, being careful not to overmix. The dough should be quite heavy.
Since it is made with butter, you will have to chill the dough for at least 30 minutes. Wrap it tightly in plastic wrap before you do.
Drop teaspoonfuls of dough onto your baking sheet and bake at 375 for 8-10 minutes. I will tell you that this dough does not melt into something pretty and perfectly round. If you are hoping for cookies pretty enough to serve, you’ll want to roll the dough into balls first.
I thought the cookies were quite good, if a touch plain. Since they reminded me of the Oreos, I decided to try them frosted. I pulled out some frosting I had in my fridge, something leftover from my last batch of Waffle Iron Cookies, and went at it. It’s tough to go wrong by adding frosting to a cookie. See the results for yourself:
YUM. This would be a great treat for a beginning baker. Quick, simple, delicious.
- ¼ cup softened butter
- 8 oz. softened cream cheese
- 1 egg yolk
- ½ tsp vanilla
- 1 cake mix, preferably yellow or devils food
- Cream together the butter and cream cheese. Beat until smooth.
- Add egg yolk and vanilla, and mix well.
- Add in cake mix a little at a time, taking care not to over mix. It should produce a heavy dough.
- Wrap the dough tightly in plastic wrap and chill for 30 minutes.
- Bake at 375 degrees for 8-10 minutes.
- Remove to a cooling rack and allow to cool. Frost, if desired.