I came across this recipe and it's fantastic. You can really mix this up on the spur of the moment and make them any flavor you wish. So far I have done French Vanilla with a swirl of raspberry filling added, chocolate with rum extract and lemon.
And I always have the basic ingredients on hand. So it's great!!
Cream Cheese Cookies
1-8 ounce package cream cheese, room temperature
1/2 cup butter, soft
1 egg
1/4 teaspoon flavoring
1 (18.5 ounce box) cake mix
Optional additives: 1/2 cup nuts, raisins, coconut, chips, other additives
After baking: 1/4 cup confectioners sugar or chocolate powder
350 (F) degree oven.
Cream together cream cheese and butter. Stir in egg and flavoring. Add cake mix and stir until well blended (add optional additives now). Drop by teaspoonful on to an ungreased cookie sheet (I line with parchment or wax paper) 1-inch apart. Bake 10-13 minutes- just until the tops look dry. Remove from oven. Leave on cookie sheet about 3 minutes. Remove to cooling rack. If desired, sprinkle with the powdered sugar or chocolate powder. They don't expand a whole lot. I would guess a two-bite cookie.
I love that this one recipe can make a whole multitude of flavors. I've made three batches in as many days... all on a whim, because they are so easy.
And I always have the basic ingredients on hand. So it's great!!
Cream Cheese Cookies
1-8 ounce package cream cheese, room temperature
1/2 cup butter, soft
1 egg
1/4 teaspoon flavoring
1 (18.5 ounce box) cake mix
Optional additives: 1/2 cup nuts, raisins, coconut, chips, other additives
After baking: 1/4 cup confectioners sugar or chocolate powder
350 (F) degree oven.
Cream together cream cheese and butter. Stir in egg and flavoring. Add cake mix and stir until well blended (add optional additives now). Drop by teaspoonful on to an ungreased cookie sheet (I line with parchment or wax paper) 1-inch apart. Bake 10-13 minutes- just until the tops look dry. Remove from oven. Leave on cookie sheet about 3 minutes. Remove to cooling rack. If desired, sprinkle with the powdered sugar or chocolate powder. They don't expand a whole lot. I would guess a two-bite cookie.
I love that this one recipe can make a whole multitude of flavors. I've made three batches in as many days... all on a whim, because they are so easy.
