Sunday, December 12, 2010

Gooey Chocolate Butter Cookies

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So, Rebekkah and I threw a Christmas cookie swap.


And it was awesome.


There were 5 other lovely ladies there who made fantastic cookies, and yes, they did "follow the rules" and make Christmas-themed cookies. I, on the other hand, am rebellious and pushed the limits.
Is there anything Christmas-y about my cookies? No. But man, were they good.

My apologies-I'm bragging. Let's just get on with it. This is so easy. It's easier than any other cookie recipe I've ever tried (literally). It's just a few basic ingredients, and they'll be a huge hit.

Here we go.

Ingredients:
  • 1 8 oz. block of cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18-ounce) box moist chocolate cake mix
  • Powdered sugar

Directions:
  • Throw the block of softened cream cheese in a mixing bowl.
  • Add the stick of butter. Doesn't this have the makings of a healthy, nutritious dessert?)
  • Mix it up. A friend of mine at work made these cookies after I brought her some to taste, and she tried to mix it by hand. BIG mistake. Do yourself a favor and use an electric mixer.

 Unless you want guns like this. Ow ow.
  • Add an egg
  • Add the vanilla 
  • Mix it up.
  • Add the chocolate cake mix and mix it up. It should come out as a very thick, rich texture. Go ahead and eat a few spoonfuls. I won't tell.
  • You'll need to refrigerate the dough for at least 30 minutes; preferably an hour or two. When it's chilled, it's easier to roll into balls. 
  • Once it's been refrigerated, roll them into little balls.
  • Pour some powdered sugar into a separate bowl.
  • Cover each ball completely
  • Put them on a non-stick pan about an inch apart.
  • Bake them at 350 degrees for 10-12 minutes. They are supposed to be gooey, so if they're still soft when you pull them out of the oven, that's a good thing. And the cracked look is how it's supposed to be.


And that's that, folks! Make these...they're insanely good.

Love,

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