24-30 cookies
Ingredients
- 1 vanilla cake mix
- 8 tablespoons butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz. cream cheese, softened
- 2 cups Oreo cookie chunks
- 1/2 cup white chocolate chips
- 1/2 cup chocolate chips
Directions
Preheat the oven to 350 degrees.
Combine the cake mix, butter, egg, vanilla and cream cheese. Mix until a soft dough forms. (I used my Kitchen Aid for this).
Stir in the cookie chunks and chocolate chips by hand using a spatula.
Refrigerate the dough for 30 minutes to an hour. Roll the dough into 24-30 even balls.
Place the dough balls on a baking sheet and bake for 10 minutes. Do not over bake! The cookies will seem under done, but will continue to cook as they cool.
Let the cookies cool on the baking sheet for 2-3 minutes. Tap the tops of the cookies with a flat spatula to even them out.
Move the cookies to a wire rack or a piece of parchment paper on the counter to cool completely. Store in a sealed container once they are completely cooled.
Recipe originally found on Inside Brush Crew Life.
I first made these cookies when I was making cookie platters for my neighbors for the holidays. It was a new recipe, at the time, and these cookies were definitely everyone’s favorite! Be careful not to over bake them. Due to the color of the dough, it will seem like they are underdone at 10 minutes, but they aren’t! As they cool, they will start to harden.
Nicole Flips for Food 
Those look delicious
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