Soft and creamy Cheesecake Cookies bring two desserts together in one! Made with cream cheese and cake mix, these tender treats disappear almost as fast as you can make them.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
In a mixing bowl, beat butter and cream cheese together. Beat in egg whites and almond extract.
Add white cake mix and beat just until combined, scraping down the sides of the bowl as needed.
Using a 2 Tbsp cookie scoop, spoon dough onto cookie sheet about 2-inches apart.
Bake for 12-14 minutes, just until the bottoms become lightly browned. Don't overbake!
Remove from oven and cool cookies on a wire rack. Sprinkle with powdered sugar, once cooled, if desired.
Video
Notes
Cream Cheese- do not use spreadable cream cheese here.
Extract. Swap out the Almond Extract for vanilla extract- my homemade vanilla extract is perfect for today's recipe!
Do not overbake or overmix these cookies. They should be light and fluffy.
STORAGE: store cooled cookies in airtight container at room temperature for up to 3 days. Or freeze cookies in airtight freezer safe container for up to three months.