These cookies are the kind you whip up when you want something sweet without a lot of fuss. They’re soft, chewy, and surprisingly light, thanks to a little cream cheese magic. Using a cake mix makes the process fast and foolproof, while the cream cheese adds richness and keeps the cookies tender.
You can keep them classic with vanilla or dress them up with chocolate chips, sprinkles, or a dusting of powdered sugar. It’s a small-batch-friendly recipe that tastes like you spent more time than you did.
What Makes This Special
Two things make these cookies stand out: cream cheese and cake mix. The cream cheese gives a velvety texture and a slight tang, which balances the sweetness.
The cake mix brings built-in flavor and structure, so you don’t need to measure a dozen ingredients.
They’re also incredibly flexible. You can change the cake mix flavor, fold in mix-ins, or roll them in sugar before baking. And because the dough chills well, you can prep ahead and bake fresh cookies on demand.
What You’ll Need
- 1 box (15.25 oz) cake mix (vanilla, white, lemon, strawberry, red velvet, or chocolate all work)
- 4 oz cream cheese, softened (half of a standard block; use full-fat for best texture)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract for a different twist)
- 1/2 cup mix-ins (optional) such as chocolate chips, white chocolate chips, sprinkles, or chopped nuts
- 2–3 tablespoons granulated sugar or powdered sugar for rolling (optional)
- Pinch of salt (skip if your cake mix is very sweet or if using salted butter)
Instructions
- Prep your tools. Line two baking sheets with parchment paper.
Set the oven to 350°F (175°C). If your kitchen is warm, clear a spot in your fridge for chilling the dough.
- Beat the fats. In a mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy, about 1–2 minutes. Scrape down the bowl so there are no lumps.
- Add the egg and vanilla. Mix until fully combined.
The mixture should look creamy and slightly glossy.
- Mix in the cake mix. Add the dry cake mix and a pinch of salt. Stir on low until a thick, sticky dough forms. Avoid overmixing; stop once no dry streaks remain.
- Fold in extras. If using chocolate chips, sprinkles, or nuts, gently fold them in.
Aim for even distribution without overworking the dough.
- Chill the dough. Cover and chill for 30–45 minutes. This firms the dough and helps the cookies bake thick and soft.
- Portion and roll. Scoop into 1 to 1.5 tablespoon portions. Roll into balls with your hands.
If you like, roll each ball in granulated sugar (for a slight crunch) or powdered sugar (for a crinkle effect).
- Bake. Arrange on the prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes until the edges look set and the tops are slightly puffed but still soft in the center. Do not overbake.
- Cool. Let cookies rest on the sheet for 5 minutes.
Transfer to a wire rack to cool completely. They’ll firm up as they cool and stay soft inside.
How to Store
- Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to the container to keep them soft.
- Refrigerator: If your kitchen runs warm, you can refrigerate the cookies for up to 1 week.
Let them come to room temp before serving.
- Freezer (baked): Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
- Freezer (dough): Scoop and freeze dough balls on a tray. Once solid, transfer to a bag and store up to 2 months.
Bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Fast and reliable: Cake mix keeps the ingredient list short and consistent, so the cookies turn out well every time.
- Soft and tender: Cream cheese gives a plush texture and helps the cookies stay soft for days.
- Endlessly customizable: Change the cake mix flavor or add-ins to fit any occasion.
- Small-kitchen friendly: No stand mixer required; a hand mixer works great.
- Make-ahead friendly: The dough chills well and freezes beautifully.
Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads too much. Chilling keeps the cookies thick and chewy.
- Overbaking: Pull them when the centers still look slightly soft. They continue to set as they cool.
- Using cold cream cheese or butter: Cold fats won’t cream properly and can leave lumps.
Soften them first.
- Overmixing the dough: Mix just until combined. Overmixing can make cookies tough and dense.
- Adding too many mix-ins: Keep to about 1/2 cup. Too much can make the cookies crumbly or cause uneven baking.
Alternatives
- Lemon Crinkle: Use lemon cake mix, add 1 teaspoon lemon zest, and roll in powdered sugar before baking.
- Red Velvet + White Chocolate: Red velvet cake mix with white chocolate chips for a holiday-ready cookie.
- Funfetti: Vanilla or white cake mix with rainbow sprinkles.
Add almond extract instead of vanilla for bakery-style flavor.
- Chocolate Fudge: Chocolate cake mix with dark chocolate chips and a pinch of espresso powder to deepen the flavor.
- Strawberry Cheesecake: Strawberry cake mix with white chocolate chips and a few freeze-dried strawberry pieces.
- Gluten-Free: Use a gluten-free cake mix and check that your mix-ins are gluten-free.
- Dairy-Light: Use reduced-fat cream cheese and plant-based butter sticks. Texture will differ slightly but still taste great.
FAQ
Do I need to bring the cream cheese to room temperature?
Yes. Softened cream cheese blends smoothly with butter, preventing lumps and helping the dough come together evenly.
Leave it out for 30–45 minutes, or cut it into cubes to speed things up.
Can I double the recipe?
Absolutely. Double all ingredients and chill the dough in two shallow containers for faster cooling. Bake in batches to avoid crowding the oven.
Why did my cookies spread too much?
Most likely the dough was too warm or the butter too soft.
Make sure you chill the dough and avoid overmixing. Rolling in granulated sugar can also help hold shape slightly.
Can I make these without an egg?
Yes. Replace the egg with 3 tablespoons milk, 3 tablespoons sour cream, or a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes).
The texture will be a bit softer but still good.
What’s the best cake mix flavor for beginners?
Vanilla or white cake mix is the most versatile and forgiving. From there, branch out to lemon, strawberry, or chocolate depending on your taste.
How do I get that crinkle-top look?
Roll the dough balls in powdered sugar before baking. Bake until just set; the cracks will form as the cookies puff and cool.
Can I add frosting?
Yes, but keep it light.
A thin glaze or a dollop of cream cheese frosting pairs well. Let cookies cool completely before frosting to avoid melting.
Are these good for gifting?
They’re great. They hold their shape, stay soft for days, and pack well.
Consider rolling in powdered sugar for a pretty finish, or use seasonal sprinkles.
In Conclusion
Cream Cheese Cake Mix Cookies are the shortcut treat that still feels homemade. With minimal ingredients and maximum flexibility, they’re perfect for weeknights, bake sales, and last-minute gatherings. Keep a box of cake mix and some cream cheese on hand, and you’ll always be a half-hour away from warm, chewy cookies.
Customize the flavor, keep the method simple, and enjoy every soft, sweet bite.
