By Ali Divine Domesticity | Leave A Comment
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Chocolate Gooey Butter Cookies
Makes about 24
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
*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.
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OK, that’s just not fair. It’s snowing, and I can’t get to the grocery store for ingredients!
Yum! These look delicious and I think I actually have all the ingredients. I may have to make these tomorrow with my kids.
Oh, WOW do these sound delicious!! I’m going to have to save up my Weight Watchers Points before I make these, because I know I won’t be able to each just one.
Oh man — those look and sound SO good! I will definitely have to try these sometime!
Great site – thanks for the helpful tips and advice!
I made Gooey Butter cookies at Christmas, but chocolate would make anything better!
These are so very good, trust me.
Sorry deb!
hehe
These sound great! YUM!
Oh my goodness….look at these! Printing off a copy right now!
Are you trying to kill me???
This recipe is insane. I don’t care how good the cookies taste, there is no way it can be worth the hassle. I just put the dough into the fridge to cool (like it says), but I nearly just chucked the entire thing into the sink. The dough, batter, whatever you want to call it, is impossible and it will get everywhere no matter how careful you are or how experienced of a baker you are. I was extremely careful AND I’m a really good baker, and I’m honestly surprised I didn’t get the crap on the ceiling, but it’s everywhere else. I don’t care how good the cookies end up tasting, there’s no way it’ll be worth the frustration it put me through.