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)

Ingredients

1 box Pillsbury Caramel Apple cake mix
1 small box instant cheesecake pudding mix
1/2 cup vegetable oil
2 eggs
3/4 cup white chocolate chips, divided

Directions

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…