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READY IN 1¼ hrs

Cream Cheese Cookies IV

Read Reviews (105)

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

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Original recipe makes 3 dozen Change Servings

1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk

1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix

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Directions

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.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

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PREP 15 mins
COOK 10 mins
READY IN 1 hr 15 mins

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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.

—roweena

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Most Helpful Critical Review

May 03, 2011

Wow, these were just not very good. The dough was a pain to mix. They burnt on the bottom for me as well. I was making them for a friend who loves cream cheese, but I would honestly be embarrassed to give these to her. I had to cover them with powdered sugar just to make them edible. Sorry, but I won't be making again. Ever.

—theparsley

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128 Ratings

Dec 25, 2007

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.

—Zulema011

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Dec 19, 2003

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.

—CASTILLOCA

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Jun 03, 2004

When I made these cookies, I fell in love! They were so soft and moist. I shared them with my boyfriend and his parents and they were all gone the next day! After making them the first time, I tried them again, but with different mixes. I made some with chocolate mix (don't suggest) and then with lemon mix. The lemon cookies were excellent too! This is definitely a recipe that will stay in my book for years and years to come!

—HollyMollyPuts

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Oct 11, 2003

These cookies are AMAZING! I made half a batch as thumbprint cookies. They tasted great, but looked a little ugly since the cookie spread out and the jelly didn't stay in one place. So that was my practice batch that my husband and I ate (12 cookies in 12 hours...they're that good). The next batch I put in sweetened, dried cranberries (like craisins) and dusted them with powdered sugar while they were still warm. Fabulous! My biggest tip if you're making these for gifts or company: Right after they come out of the oven LEAVE THE HOUSE. Then a few hours later, when you're sure they're cool, come back. Box them up or put them in the cookie tin and deliver them RIGHT AWAY. If you make them ahead a day or two there won't be any left for the person you made them for!

—KATHERINEKO

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May 31, 2003

These were good.. I rolled them into balls then dipped them in powdered sugar and YUM!

—TEXASBB99

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Mar 06, 2004

Where were these when I was pregnant and craved yellow cup-cakes????? I thought these were a tasty little treat. I do however think that the yellow cake mix was a little over powering. I had two egg yolks so I did 12 oz. of cream cheese, 1/4 + two tbsp. of butter, etc. Basically 1 & 1/2 of everything. I should have doubled it, but I didn't want to stray too far from the recipe. None the less they were still tasty, but I would double every thing but the cake mix next time. Thanks Madonna!!

—I'm nuts too...

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Nutrition

Calories
97 kcal
5%

Carbohydrates
11.4 g
4%

Cholesterol
16 mg
5%

Fat
5.2 g
8%

Fiber
0.2 g
< 1%

Protein
1.2 g
2%

Sodium
122 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Cheese Cookies IV

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 97
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 2.5g 12 %
Cholesterol 16mg 5 %
Sodium 122mg 5 %
Potassium 20mg < 1 %
Total Carbohydrates 11.4g 4 %
Dietary Fiber 0.2g < 1 %
Protein 1.2g 2 %
Sugars 6.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 3 %
Thiamin 3 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.