Chocolate Gooey Butter Cookies
Although I’ve already made these before (a long time ago / before this blog), they are pretty damn good. So here they are.
Original Source: Paula Deen on the Food Network
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg.
Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.
Cool completely and sprinkle with more confectioners’ sugar, if desired. The cookies will remain soft and “gooey.”
Rather than post a video of Paula Deen, here is something I made while in my Digital Collaborative Tools at JWU: