If you are looking for a recipe on light-weight, fluffy cookies that aren’t too sweet and extremely addictive…. then be ready to be addicted. We seriously ate a whole batch of these in one day. Like a mixture between cakes and cookies, they are exactly what the name infers… and certainly the best of both worlds. For those of you good in the kitchen, I’m sure you can swap out these ingredients for scratch ones, but the best thing about this recipe is you need little ingredients and little skill to make an absolutely decedent desert.
What you’ll need:
Cake mix (I used Bettie Crocker Chocolate Super Moist):
2 Tablespoons cream-cheese
1/4 cup oil
1. Set your oven to 350 degrees. Prepare a cookie tray by coating it with cooking spray, shortening and flour or parchment paper.
2. Blend the ingredients such as the cake mix describes, except omit one egg and water. Add cream-cheese such. (More or less cream cheese is actually fine, it only adds a extra gooieness to the batter. Mix well with a blender, fork or whisk until batter is smooth without clumps.
3. Scoop out 1″ amounts of batter, shape into a ball with your hands and roll the ball in a small plate of Confectioners sugar. I find it helps to rub the Confectioners sugar all over my hands so that the batter does not stick them. I rolled mine in the sugar twice, but that is optional.
4. Place cake-batter balls 1 1/2″ apart from each other on a cookie sheet.
5. Place in oven and bake for about 15 minutes. Insert a tooth pick to check consistency, the tooth pick should come out clean. Cool for 5-10 minutes.
6. Get a glass of milk and enjoy!