During both of those baking days, I had very important cookies to bake for a very special Cookie Swap!
And those cookies just so happen to be the ones that I’m finally about to share with you.
As I found out earlier on Twitter, turns out these cookies ended up being quite a hit!
I must say, I was really surprised on how soft they remained, even after freezing them for almost 2 weeks. And it’s all thanks to this pretty lady:
Alas, as much as I would like to claim this recipe to be my own, it is the one and only Paula Deen who has once again struck gold with this fantastic recipe!
First, you’ll start out by mixing your butter and cream cheese. Yup, it’s a Paula Deen recipe, that’s for sure!
Next, add in your egg and vanilla.
And beat until smooth.
Next, comes this bad boy.
Beat the cake mix into the batter,
which will then turn out looking like this:
If you’re laughing right now, that is totally acceptable. My mom and I got a pretty good chuckle both times we made this dough; I mean, c’mon, really? Does it not look like……
Once you’ve gotten a handle on your laughing fit, go ahead and cover the dough and place it in the fridge for about 2 hours. Don’t worry, it will still look just as fun a couple hours later.
Now it’s time for the fun part!
Roll the chilled batter into balls and then roll them into in your confectioner’s sugar. *The original recipe says to roll into tablespoon sized balls – I did mine much smaller, just so I could get more “bang for my buck” – probably about 1/2 tablespoon.*
Make sure those little buggers get nice and coated!
Place ‘em all on an ungreased cookie sheet so they can start to work their magic.
After about 12 minutes, you’ve got some cookies!
Ohhhhh, these are SO DARN GOOD. They have got to be some of the softest, gooiest cookies I’ve ever made. And when I tell you that they’re just as soft and gooey two weeks later as they were on the day you baked them…well, I promise you, I’m not kidding.
And they actually kind of DO taste like chocolate donuts. I’m just sayin’…
Chocolate Gooey Butter Cookies
(Original recipe courtesy of Paula Deen)
(Makes 2-3 dozen, depending on size of cookies desired)
- 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
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. ENJOY!
I’m REALLY curious to see how these cookies would come out with different kinds of cake mixes…
-Gooey Pumpkin Spice Butter Cookies??
-Gooey Funfetti Butter Cookies??
Ohhh the possibilities! What would YOU want to try?