I have said many, many, many times before, I am not a baker. Not like my Mom anyway. However, just because I can’t do do everything from scratch does not mean I do not like to bake. I love to bake and I love making simple treats for my girls. I am a “Semi-Homemade” kind of gal and yeah, I love Sandra Lee. Hello, I am a Food Network addict, so of course I love her! Plus she does stuff that I can actually do. Give me a cake mix and I can give you an amazing dessert. Well, most of them time. Trust me, I have had some major failures in my day!
Not only is semi-homemade quick, but most of the time it is easy. I made these Strawberry Cheesecake Cookies in under 30 minutes ( including mixing). Of course by Rachael Ray standards I could have made a gourmet meal in that time but hey, little steps! These really are amazing and have that incredible cheesecake flavor without the big slice of cheesecake! Just a couple things to remember:
- Your dough is going to be really, really thick. So make sure you use a good setting on your mixer and keep the attachments from getting clogged.
- Use a 1 inch scoop so your cookies are more uniform
- They are going to crack while baking, that is perfectly fine
- Make sure to cook them until they are done. The first batch was really chewy because I took them out to early. The recipe says 10 minutes but mine were more like 15
- You can also top these with icing or powdered sugar
Ingredients
- 1 box strawberry cake mix
- 1 (8 oz.) cream cheese
- 1 egg
- 1/2 stick butter
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 350 degrees
- Cream your cream cheese and butter together. I softened my cream cheese in the microwave to make it easier. Only put it in for about 20 seconds. Using the backside of a wooden spoon smash down the butter and cream cheese until it is soft and then stir it until it is well creamed.
- Add your egg and vanilla. Beat with mixer at lo speed until well mixed.
- Add your cake mix gradually. I did it by 1/3 cups because it gets super thick and stiff. Use a high rate on the mixer so your mixer doesn't over work itself and stop every 30 seconds or so to clean out the beaters. My mom suggested you could also use a blender or food processor since you don't have to worry about over mixing.
- Using a 1 inch scoop ( or 1 teaspoonful) drop your cookies onto a ungreased cookie sheet. I did mine about an inch apart.
- Cook for 10 minutes ( mine actually took 15) or until slightly golden brown
- Cool completely and then store in an air tight container. If you would like your cookies to remain soft add a piece of plain white bread.
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