Heat oven to 350°F. Prepare cake batter as directed on package.  Spoon evenly into 24 paper- or foil-lined muffin cups, filling each cup about 1/2 full.

Beat cream cheese, egg and sugar until well blended.  Place about 1-1/2 teaspoons of the cream cheese mixture over cake batter and add 1 cookie. Cover with remaining cake batter.

Bake 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 minutes before moving cupcakes from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).

Frost cupcakes with Cool Whip®. Garnish with remaining cookies.