By: Hannah Chimal
For this piece, I decided to make strawberry cookies from a recipe created by Chenée, which were simple enough to make and did not require any complicated tasks involved with baking. The recipe required a box of Betty Crocker strawberry cake mix that can easily be obtained at your local store. Instead of following the recipe on the back of the box, I followed the ingredients provided by Chenée’s instructions. The ingredients included cream cheese, eggs, baking powder, vegetable oil, and white chocolate chips. All that was needed was to pour the cake mix into a bowl along with the rest of the ingredients and mix everything together, which took less than five minutes!
The longest part about making these cookies was baking them and putting one tray after another into the oven. However, in the end, they turned out delicious. Since strawberry cake mix was used, the cookies didn’t have their usual hard texture but a soft and chewy texture. The best thing about eating them would be the white chocolate chips, which were crunchy compared to the texture of the cookie. You could additionally taste the strong strawberry flavor. Even though not much of the cheesecake flavor could be tasted, I didn’t mind because the sweet flavor was nice enough on its own as well. I think these strawberry cheesecake cookies would be a perfect dessert to bake when looking for an effortless snack to make for any special occasion. If you want to try these on your own, you can access the link here and the ingredients/steps will be below as always.
Ingredients
6 oz cream cheese - room temperature
1 large egg - room temperature
1 box strawberry cake mix - 15.25 oz
1 teaspoon baking powder
½ cup vegetable oil
¾ cup white chocolate chips - optional
Instructions
In a large bowl or the bowl of a stand mixer, mix cream cheese, egg, cake mix, baking powder, and vegetable oil until combined.
Fold in white chocolate chips, if using.
Chill dough in the refrigerator for 30 minutes. In the meantime, preheat the oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
Use a small cookie scoop to place scoops of dough onto the prepared baking sheet 2 inches apart.
Bake in a preheated oven for 12-13 minutes, or until cookies are set and golden brown on the edges.
Allow cookies to cool on the pan for 10 minutes, then remove to a wire rack to cool completely.
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