Wednesday, January 7, 2009

Cheesecake Cookies

Oops! Yesterday was our 8th wedding anniversary, and I forgot to bake anything to celebrate the occasion. I told myself that I would take a week off from baking but I only made it 5 days. So in honor of the anniversary, and the fact that I was trying to get a smell out of the house, I made some easy cookies. I know, you are thinking, a week off? She has not been posting very much. Well, I have been making a lot of non-desserts and repeats from the past year. Today’s recipe is almost a repeat from the Gooey Butter Cookies, just slightly different.
I found the recipe on Recipe Goldmine last week and was drawn to it for its simplicity, number of ingredients, and what I imagined the taste might be. To me, it was like the top of a Neiman Marcus Cake/Bar that you could fit in the palm of your hand. I baked mine for 12 minutes giving it a gooey center and slightly brown bottom. I think the only drawback is that they are kind of boring looking which I’m not sure how to fix that problem. Perhaps it is not a problem. I’m also curious how other cake mixes would taste. Maybe chocolate or lemon? Interesting.

Cheesecake Cookies
8 ounces cream cheese, softened
4 ounces (1 stick) butter, softened
1/4 teaspoon vanilla extract
1 egg
1 (18.25 ounce) box yellow butter cake mix

Blend first four ingredients. Add cake mix. Drop by spoonsful onto ungreased cookie sheet. Bake for 10-12 minutes at 350 degrees F. Do not overbake. Yields 3 dozen.

1 comment:

Jen Reed said...

Chocolate cake mix works well with this recipe. I've also added chocolate chips tothe yellow cake mix and they were a hit. Topping them with maraschino cherries is very tasty as well!