A few months ago, Greg and Stephanie Johnson had a few of us over to their house for dinner and a planning meeting for the triathlon. After dinner, Stephanie brought out these cookies that I literally could not stop eating. I think Anna and I easily took down a dozen a piece. They melted in your mouth. I emailed Greg for the recipe and Stephanie forwarded it along not long after. I had not yet tried the recipe until last week. I decided to make them the night before Stephanie's funeral. Kind of weird, but maybe my own little way of remembering her. Well, they were even better than I remember! I got to experimenting as well and made a lower-calorie version that is almost as good. The recipe is below:
Ingredients:
1 box butter cake mix (Pillsbury has the least # of calories per box)
1 egg (can substitute 2 egg whites or 1/4 cup egg beaters)
1 stick butter, softened (can substitute all or part with applesauce)
1 package (8 oz) cream cheese, softened (can use reduced fat or fat free)
1/2 tsp vanilla
powdered sugar
Directions:
Preheat oven to 350. Mix all ingredients together and refigerate for at least 30 minutes. Roll into balls and then roll in powdered sugar. Bake for 8-10 minutes. Yields 3-4 dozen.
So for my first go-round, I used Betty Crocker cake mix, egg beaters, reduced fat cream cheese, and regular butter. The dork that I am figured that each cookie with that recipe is approx. 100 calories if you make 3 dozen. For my second go-round, I used Pillsbury cake mix, egg beaters, fat free cream cheese, and 1 cup applesauce. Each cookie with that recipe is approx. 60 calories. I think the next time through I will stick with the fat free cream cheese and egg beaters, but maybe do half butter and half applesauce. Each cookie then would be around 70-75 calories a piece.
Ingredients:
1 box butter cake mix (Pillsbury has the least # of calories per box)
1 egg (can substitute 2 egg whites or 1/4 cup egg beaters)
1 stick butter, softened (can substitute all or part with applesauce)
1 package (8 oz) cream cheese, softened (can use reduced fat or fat free)
1/2 tsp vanilla
powdered sugar
Directions:
Preheat oven to 350. Mix all ingredients together and refigerate for at least 30 minutes. Roll into balls and then roll in powdered sugar. Bake for 8-10 minutes. Yields 3-4 dozen.
So for my first go-round, I used Betty Crocker cake mix, egg beaters, reduced fat cream cheese, and regular butter. The dork that I am figured that each cookie with that recipe is approx. 100 calories if you make 3 dozen. For my second go-round, I used Pillsbury cake mix, egg beaters, fat free cream cheese, and 1 cup applesauce. Each cookie with that recipe is approx. 60 calories. I think the next time through I will stick with the fat free cream cheese and egg beaters, but maybe do half butter and half applesauce. Each cookie then would be around 70-75 calories a piece.
Comments
What's the texture like, and do they freeze well? Which I'm guessing you know since you now hav 9 dozen cookies :-)
Love your music, by the way!
The dough definitely freezes well - I had some frozen this week. The actual cookies probably freeze just fine too.
forget the baking, i likes me some dough please.
I can't eat cookies anymore unless they are glutin-free and taste like cardboard.
WHAAAAA!!!!
I want a cookie, *snivel*!