Preheat the oven to 350℉, and line two large baking sheets with parchment paper.

Use a hand mixer, mix the cold cream cheese, powdered sugar, and vanilla until combined. Refrigerate until ready to use; it needs to be cold when you stuff the cookies. 

In a separate large bowl, use an electric mixer to combine the cake mix, flour, melted butter, and eggs until just combined. Refrigerate for 5-10 minutes.

Use a 2 tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the parchment paper and put 1 teaspoon of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it together. 

Arrange the dough balls about 2 inches apart on the baking sheets. Bake for 10-13 minutes, or until cookies appear cracked and dry on the top, and just starting to brown on the bottom. Cool on the baking sheets for 5 minutes, then transfer to cooling racks.

Allow the cookies to cool completely, then drizzle with the melted cream cheese frosting. Serve chilled or at room temperature. 

See post for storage options.