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:
Cake pops?
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.
Ingredients:
- 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
Instructions:
- 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.
Michael Makes 