Ingredients

The following ingredients have 20 Servings
  • 6 ounces cream cheese, (softened)
  • 1/2 cup powdered sugar
  • 1 (15-ounce) pkg. strawberry cake mix
  • 1/4 cup all-purpose flour (scooped & leveled (35g))
  • 1/2 cup salted butter, (melted (1 stick))
  • 2 large eggs
  • 1/2 cup powdered sugar

Instruction

  • In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla on medium low until combined. Use two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Mix the cake mix, flour, eggs, and butter in a large bowl on medium low until just combined. Refrigerate for 5-10 minutes to make the dough easier to work with.
  • Use a 2 tablespoon cookie scoop to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking. Roll dough ball in powdered sugar to generously coat.
  • Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to brown on the bottom. Cool on baking sheet for 5 minutes, transfer to cooling rack. If not serving them all same day, store in a large plastic bag in the refrigerator, squeezing all air out before sealing.