Ingredients:
1 15.25 oz. box white cake mix
1 8 oz. brick cream cheese {softened}
1/2 cup butter {softened}
1 egg
1 tsp vanilla extract
1/4 cup powdered sugar {FOR SPRINKLING ON TOP}
Instructions:
-Preheat oven to 350°. Combine the cream cheese and butter with a hand held mixer {or by hand} until you have a cream consistency. Add egg and vanilla extract. Mix until incorporated. Finally, add the cake mix and mix until it is well combined and thick.
-Scoop heaping tablespoons of dough {using a medium scoop or 1 1/2 tablespoons} onto a parchment {or silicone} lined baking sheet.
-Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
-Remove your cream cheese cake mix cookies from the oven and let them cool completely on the cookie sheet. Once cooled sprinkle tops with powdered sugar. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.