If you like sweets, chocolate, easy recipes and well… are not counting calories, then you MUST try these cookies. Mr. C and I have been devouring all 2.25 dozen this week and have not been sharing. They are to die for!

Chocolate Gooey Butter Cookies
adapted from recipe by Paula Deen

Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 teaspoon vanilla extract
1 egg
1 stick of butter, room temperature
1 1/2 c. chocolate chips


Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg and then beat in the vanilla extract. Beat in the cake mix. Stir in the chocolate chips. Cover and refrigerate for 2 hours (optional*) 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.

*I did not have to chill my dough, but I have a feeling that has a lot to do with our cooler winter temps right now.


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