Cream Cheese Cookies IV

Cream Cheese Cookies IV

Madonna 0

"This is a quick and easy cream cheese cookie."

Ingredients 1 h 15 m {{adjustedServings}} servings 97 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a large bowl, cream together the butter and cream cheese. Blend in the egg yolk and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover, and chill for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.
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Reviews 109

  1. 132 Ratings


These are so addictive!! So far I have tried chocolate, lemon (my favorite!), strawberry, and cofetti white cake mix, all of them turned out yummy! I made mine extra big, using an ice cream scoop. I made sure the dough was nice and chilled before baking them, and they spread out just the right amount. Since they were so large, I had to increase the baking time to 13-14 minutes. They had a slight crust on the top, and still super soft on the inside, delicious with powdered sugar on top and a cup of tea! On a side note, I tried this recipe with Pillsbury Cake mix (pudding in the mix version), and Betty Crocker Super Moist cake mix. I have to say that the Betty Crocker mix turns out a bit better, the Pillsbury mix tends to come out a little doughy and flat.


I've been using this recipe as a base cream cheese cookie recipe for the last 6 years. It is great! I like to use it to bake cream cheese chocolate chip cookies with this variation: add an additional 4 oz. cream cheese, use duncan hines devil's food moist deluxe cake mix, and toss in chocolate chips to your heart's content. Chill and bake for 12 minutes.


Yum! These cookies were great! So easy and the kids had fun rolling them in the sugar. Only thing I changed was I tripled the vanilla. 1/4 tsp would never cut it in my family! I wasn't sure if I should keep baking them longer after 13 minutes, but I took them out and they were perfect. Just so you know what to look for: When you take them out of the oven the tops will be cracked. The inside of the cracks will look moist and the outside will look dry. By they time they cool off, they're perfect. I sprinkled them with extra sugar as they cooled and sent half the batch to the neighbor. My hips will thank me in the morning.