from Paula Deen1 (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
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.
Last time I made these, I added chocolate chunks, so they were even more delectable. The combinations you could create are endless. Today we're trying vanilla cake mix with chocolate chunks, but think of peanut butter chips, mint chips, heath bar pieces, etc.
1 comment:
My goodness, Paula Deen's recipes always call for so much butter, cream cheese, cream, etc. But I guess that's what makes them SO GOOD! I can't wait to try these!
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