Don’t worry, you didn’t read the blog title wrong. Today’s recipe is simultaneously a cake and a cookie because it’s a cookie make out of a cake mix (get it). This recipe is hands down one of my favorite because it’s super easy to do. And I’m not even exaggerating when I say that most people I serve this to has a hard time eating just one.
This recipe, one of Paula Deen’s, originally calls for a chocolate cake mix. But I found that you can pretty much use any cake mix you want. I’ve done it with Devil’s Food, Red Velvet, and even Vanilla with an added pink food coloring for a baby shower. I’m making today’s cookie for a wedding shower, so I thought I’d leave it plain white for that “bride-y” feel.
Ready to make a batch of your own? Read on to find out how easy it is to make these mega delicious cookies.
- 1 (8-ounce) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 18-ounce box moist cake mix (you can use any kind like chocolate, yellow, or red velvet)
- Confectioners’ sugar, for dusting
- White chocolate disc for decoration (optional)
- In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract.
- Beat in the cake mix.
- Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
- Preheat oven to 350 degrees F.
- Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar.
- Place on an ungreased cookie sheet, 2 inches apart. Bake 12-14 minutes.
- Optional: while cookie is still warm, press a white chocolate disc to the top of cookie as decoration.