Heat oven to 350℉, adjust rack to middle of oven. Line two large baking sheets with parchment paper.

In a medium bowl, using an electric mixer, mix the cold cream cheese cubes with the powdered sugar on medium speed until combined. Refrigerate until ready to use, it needs to be cold when you stuff the cookies. 

Mix the cake mix, flour, eggs, and butter in a large bowl on medium low until just combined. Refrigerate for 5-10 minutes.

Use a 2 tablespoon cookie scoop to portion the dough into cookie dough balls. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the prepared baking sheet and put 2 teaspoons 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. Roll dough ball in powdered sugar to generously coat.

Arrange 2” apart on the cookie sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to turn a golden brown on the edges of the cookies. Cool on the cookie sheet for 5 minutes, transfer to a wire rack to cool.