This week's treats for co-irkers is kind of a cheat because I used a boxed cake mix. However, if you're so inclined to think I've gone all lazy and tasteless on you, you'll regain your faith in my abilities when you see that this is another Paula Deen recipe and that not only is the requisite stick of butter used, a block of cream cheese is also added to the mix to make these decadent chocolate cookies. Am I forgiven?
The reason I chose this particular recipe is because it's a family favorite and also since I've made these cookies numerous times, there was no need for me to taste the finished product to ensure their worthiness. Nary a chocolate crumb passed my lips today as I made five dozen of these babies. I'm patting myself on both my back and bodacious behind because I survived another day of temptation. YAY!
You will only need to read this recipe ONE time and you'll remember it forever. I think you'll be able to figure out why.
Chocolate Gooey Butter Cookies (makes 2 1/2 dozen) recipe by Paula Deen
ONE (8 oz) brick cream cheese, room temperature
ONE stick butter, room temperature
ONE large egg
ONE tsp vanilla
ONE (18 oz) box moist chocolate cake mix
ONE cup powdered sugar
In a large bowl beat softened cream cheese and butter until smooth. Scrape down bowl and add egg and vanilla. Beat well. Scrape down bowl and beaters again and add cake mix. Beat to combine. Cover dough and refrigerate for at least two hours. I made mine yesterday and refrigerated overnight.
Preheat oven to 350 degrees.
Roll tablespoons full of dough into balls a little smaller than a golf ball. Roll balls in powdered sugar to coat. Place balls on ungreased baking sheet, 2 inches apart. Bake for 12 minutes. Remove from oven and let cool for a minute or two on baking sheet before removing to cooling rack to cool completely. Dust with remaining powdered sugar after cookies have completely cooled.