(recipe courtesy Paula Deen)
Ingredients :
– 1 (8 oz) brick cream cheese, room temperature
– 1 stick butter, room temperature
– 1 egg
– 1 tsp vanilla extract
– 1 (18 oz) box moist chocolate cake mix
– confectioners’ sugar, for dusting
Direction :
– preheat oven to 350F
– 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 confectioners’ 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.
