Recipe from Paula Deen and Food Network
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temp
1 egg
1 t vanilla
1 (18 oz) box moist chocolate cake mix
Confectioners' sugar for dusting
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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. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so 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.
Makes 2 dozen cookies
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