A MySpace friend posted this recipe on her blog last week and I knew as soon as I read it that I had to use it for the following Cookie Monday.
Recognize anything about the title? You would if you’re half as obsessed with Gooey Butter Cake (my favorite is pumpkin) as I am. This is Paula Deen’s spin-off of her famous cake, turned into a cookie. The cake mix makes it simple and the butter and cream cheese helps to create a very moist, almost brownie-like center. These were another big hit at the office–Den came home with an empty platter and lots of compliments from his co-workers. Another cookie success. :)
CHOCOLATE GOOEY BUTTER COOKIES
Recipe by Paula Deen
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. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.
Makes 2 Dozen