Cake Box Cookies – Paula Dean

Source/Inspo: https://www.pauladeen.com/recipe/chocolate-gooey-butter-cookies/

These go-to cake box cookies are easy and tweakable. You can find the original recipe and instructions at the link above. No matter which variation I make, I place the dough in the freezer until it firms up before I roll the cookies. It really helps make them more uniform and evenly baked. Plus, the dough is way easier to handle this way.

Here are a few of the ingredient variations I make:

Lemon Poppyseed

• 1 teaspoon vanilla and/or lemon extract
• 1 (18 oz) box lemon cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1-2 tbsp poppyseeds

Vanilla Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box vanilla cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Pineapple Coconut White Chocolate

• 1 teaspoon vanilla extract
• 1 (18 oz) box pineapple cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup shredded sweetened coconut and white chocolate chips (half & half)

Chocolate Peanut Butter Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box chocolate cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup peanut butter chips

Butter Pecan

• 1 teaspoon vanilla extract
• 1 (18 oz) box butter pecan cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chopped pecans and white chocolate chips (half & half)

Red Velvet Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box red velvet cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Banana Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box banana cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Instruction Notes

Oven 350 °F. Cream the cream cheese and butter until smooth. Add the egg. Add the vanilla. Add the cake mix. Using plastic wrap, place the dough in an evenly spread blob (think: oval) onto a piece of plastic wrap large enough to wrap it tightly. Place in the freezer for about 45 to 60 minutes. I use a kitchen scale and cut portions around 1oz each. I roll them and place them onto a parchment-lined cookie sheet. Bake 12 to 15 minutes. The cookies will be a bit soft. Cool completely.

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