by Divine Domesticity on September 22nd, 2007
In the meantime, I'm snarfing down a batch of these cookies. Lord help me, they taste just as good, if not better, by the second and third day. Enjoy!
Very soft, moist, tangy and delicious! It is important to note that a stand mixer should be used for this recipe. If you don't have access to one, use a bowl and a wooden spatula. Avoid using a hand mixer at all costs. After reading the reviews of this recipe at FoodNetwork, hand mixers were known to burn out after trying to mix the following ingredients.
Chocolate Gooey Butter Cookies
Makes about 24
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
*I added about 1/3 cup of semisweet chocolate chips to the original recipe*
1. Preheat oven to 350 degrees F.
2. In a large bowl with a stand 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.
Recipe from Paula Deen