8 ounces mascarpone cheese or cream cheese, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon pure vanilla extract
3 to 4 ounces semi-sweet chocolate chips (optional)
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the mascarpone or cream cheese, butter, eggs, and vanilla, and beat well with a mixer or by hand. Add the vanilla cake mix and mix by hand until just combined. The dough will be thick. Add the optional chocolate chips and mix until the chips are evenly distributed throughout the dough.
Divide the dough into portions of about 1 1/2 tablespoons each (or about 2 teaspoonsful for smaller cookies) onto the prepared baking sheet, about 1 inch apart. Flatten the mounds of dough into disks with wet hands. Place the baking sheet in the center of the preheated oven and bake until the cookies are just beginning to brown on the underside and the edges. For larger cookies, that takes about 14 minutes. For smaller cookies, about 10 minutes. Allow the cookies to cool until set on the baking sheet before transferring to a wire rack to cool completely.
These cookies freeze amazingly well, so they can easily be made ahead of time. Just freeze them in a single layer on a baking sheet before piling them into a freezer-safe container. They don’t even freeze solid, so they barely have to thaw before you can eat them. Not that I’ve ever done that. 😬
Adapted from the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. Originally posted on the blog in 2012. Photos and video all new.
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