Once again, a friend came through and suggested a recipe for me to try, and this week was the Strawberry Cake Mix Cookies.
So I actually screwed them up the first time. Not only did I not realize that you needed to refrigerate them for 30 minutes before you roll them into dough balls, the first time I forgot to add butter, and the results are below:
As noted, the cookies don’t expand at all and bake in the form that you put them on the cookie sheet. They’re still pretty tasty to say the least.
So I went ahead and remade them properly, and this is how they turned out:
That’s more like it.
They’re pretty tasty, and very strawberry. These are cookies probably more appropriate for Valentine’s Day, but oh well.
- 4 ounces cream cheese, room temperature
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter melted
- 15.25 ounces strawberry cake mix (1 box)
- 1/2 cup white chocolate chips.
- 3/4 cup M&Ms
- In a large mixing bowl, beat together cream cheese and egg until smooth. Add villa and melted butter, and mix to combine. (Use your stand mixer for this step)
- Add half the cake mix and mix until just combined. Add remaining cake mix and mix until a dough forms.
- Add white chocolate chips and M&Ms and stir in by hand.
- Chill dough in the fridge for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop or 1 tablespoon measuring spoon to portion dough. Place cookie dough scoops on prepared baking sheet at least 1 inch apart.
- Bake for 9-11 minutes until cookies are set, but not browned.
- Remove from oven and let cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.