Hey all! I’m back, and I brought more cake mix cookies!! If you happened to miss my last post about these UH-MAYYY-ZING Pumpkin Toffee Cheesecake Cookies that I made using cake mix, you should definitely go check it out! Go ahead, I’ll wait… : )
…So you can see why I am totally digging cake mix cookies, right? They are so easy to make, and every time I have made them the cookies are perfectly soft, chewy and full of flavor! They have yet to disappoint, unlike some other recipes I have tried lately.
Even though it’s supposed to be almost 90 degrees again tomorrow here in NJ, I am in full on fall recipe mode. I spent last weekend baking pumpkin and apple cake mix cookies (as well as a sweet treat for this month’s Spiked Recipe Challenge – Seasonal Beers) and I spend a ridiculous amount of time pinning pumpkin related everything to my Fall Pinterest board. I can’t wait for crisp weather, crunchy leaves and cozy fires in the fireplace.
To help usher in my favorite season, I would like to introduce you to my Caramel Apple Cheesecake Cookies! As I mentioned, these are cake mix cookies and I used another one of the new seasonal Pillsbury cake mixes I found at the grocery store a few weeks ago.
Let me tell you, this cake mix smells heavenly. I mean, it’s got caramel in it – how could it not? I used white chocolate chips in this recipe, but regular chocolate chips would be also be a delicious add-in. I’ve ogled those chocolate dipped caramel apples on numerous occasions, haven’t you?
Same simple concept as the Pumpkin Toffee Cheesecake Cookies. Cake mix, pudding mix, oil, eggs = YUMMY COOKIES!
Caramel Apple Cheesecake Cookies (Once again inspired by and adapted from Kitchen Meets Girl’s Funfetti Cheesecake Cookies)
1 box Pillsbury Caramel Apple cake mix
1 small box instant cheesecake pudding mix
1/2 cup vegetable oil
3/4 cup white chocolate chips, divided
1. Preheat oven to 350. Line two cookie sheets with parchment paper.
2. Combine cake mix, pudding mix, oil and eggs in a medium bowl until a dough forms. Mix in 1/2 cup of the white chocolate chips.
3. Form dough into balls and place 2 inches apart on cookie sheets. Use the remaining white chocolate chips to press into the top of each cookie.
4. Bake for 8 to 10 minutes, or until cookies begin to brown slightly. Remove from oven, cool for 2 minutes and then move to a wire rack.
Makes about 24 cookies.
I ate quite a few of these and then had to take the rest to work before I ate them ALL. Looking at these pictures now though, I wish I hadn’t. I’m hungry and I could really go for a cookie…