A light airy dessert that everyone in the family will enjoy and ask for more.


Recipe Summary

15 mins
15 mins
30 mins
24 cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Combine cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add cake mix, egg, and vanilla extract and mix until batter is smooth.

  • Scoop out 1-inch balls of dough and set them on the prepared baking sheet, 1 1/2 inches apart.

  • Bake in the preheated oven until slightly golden brown on top, 13 to 15 minutes. Leave on the baking sheet for 1 to 3 minutes, then transfer to a wire rack to cool completely.

  • Dust with powdered sugar if you like. Store cookies in an airtight container. They will keep for 3 to 5 days.

Cook's Note:

If you like, you can chill the dough for 1 hour before scooping.

Nutrition Facts

165 calories; protein 1.9g; carbohydrates 17.7g; fat 9.8g; cholesterol 27.7mg; sodium 199mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So easy to make. Very cakey-like with the cream cheese flavor as the star. I used a Duncan Hines Butter Recipe cake mix and wound up with 48 cookies using a small cookie scoop. They were not the most attractive looking cookies so on my second cookie sheet I flatten them down and sprinkled them with red sanding sugar. Next time I will bake an extra 2 minutes or so for a not-so-soft cookie. Thanks for the recipe. Read More