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Cookie Mondays: Chocolate Gooey Butter Cookies

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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

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting

Directions
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

Pumpkin Gooey Butter Cake

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I have been making this dessert every fall for about five years because not only is it my favorite fall dessert, but it is usually requested at our Thanksgiving gathering.  Although “Pumpkin Gooey Butter Cake” is the official name, I feel that “Pumpkin Bars” is more apt and usually refer to them that way.  The bottom layer is like a cross between cookie and cake and the pumpkin filling is sweet, perfectly spiced and ultra creamy (not what I would call gooey, though it does jiggle when you take it out of the oven).

If you want to know how this recipe rates, here’s is the list of my top five favorite desserts (that I make):
1. Laura’s Cherry Crumble Bars
2. Laura’s Chocolate Chip Cookies
3. Pumpkin Gooey Butter Cake
4. Dark chocolate Raspberry Cake
5. Zesty Lemon Pound Cakes

And if you still don’t believe me, here’s further proof that this is a must-try.  I brought this to the charity bake sale at work last week and it sold out faster than anything else.  I watched one woman scrape her container of every crumb after finishing the slice she bought, then go back to buy another only to find they’d all sold in the time it took her to eat it.  When she found out I’d made it, she made me promise to bring more next week!

She is not the first to catch the butter cake fever and won’t be the last.

https://i0.wp.com/a3.ec-images.myspacecdn.com/images02/57/cb7a7245f6224b5e903a6c1d879c3602/l.jpg

Pumpkin Gooey Butter Cake

Printable recipe
Printable recipe with picture

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes (I usually do 45 minutes). Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

From Paula Deen’s Lady & Sons Savannah Country Cookbook

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