These little gems are a must have for the holidays! They’re so much easier to make with a KitchenAid Mixer, but you can definitely use a good ole hand mixer as well.
The original recipe is from Miss Paula Deen herself. The butter queen. That’s the beginning to a beautiful cookie if you ask me.
Chocolate Gooey Butter Cookies
1 (8-oz.) brick cream cheese, room temperature
1 stick unsalted butter, room temperature
1 tsp. vanilla extract
1 (18-oz.) box moist chocolate cake mix (Betty Crocker Chocolate Fudge)
Powdered sugar for dusting
In an electric mixer or a large bowl, beat the cream cheese and butter together until smooth. Beat in the egg, then the vanilla. Slowly beat in the cake mix (it will explode everywhere if you don’t go slow). Cover and refrigerate 2 hours (or overnight) to firm up so that you can easily roll the dough into balls.
Preheat the oven to 350.
Using a tablespoon scoop or spoon, evenly scoop and roll the dough into balls. Then, roll the balls into the powdered sugar until liberally coated all over. Place onto ungreased cookie sheets, 2” apart. Bake 15 minutes then remove from the oven and allow to cool on the cookie sheet. The cookies will still be very gooey and soft. Cool completely, then sprinkle with more powdered sugar if desired.