Chocolate Gooey Butter Cookies Paula Deen Recipes
CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN
This recipe was on Paula's Food TV show. They are to die for! I made these because my partner will not eat anything with cream cheese in it. I thought I would actually have cookies to eat the next day. I was so wrong. I made a double batch and only had 3 cookies in all. I did not find these to be Gooey. More delicate and cake like. Be sure not to over bake. *Prep time includes 2 hour chilling time. *NOTE - On her show she did add oil...I don't know the amt. I added no oil the 4 times I have made these and I don't feel its needed...My hips agree :) UPDATE: I have also used FF Cream Cheese with good results. Any flavor cake mix works well! Please also note that the directions do state that dough will be very stiff. I use my stand mixer with no problems. Please use caution if using a hand mixer.
Provided by MamaBear23
Categories Dessert
Time 2h27m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream the cream cheese and butter until smooth.
- Beat in egg. Then add in the vanilla.
- Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
- Cover and refrigerate 2 hours until firm enough to roll into balls.
- Roll the chilled dough into tablespoon sized balls.
- Roll in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes.
- (The cookies will remain soft and look somewhat under-baked.).
- Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
- Cool completely. Sprinkle with more confectioners sugar if desired.
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- 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.
- Preheat oven to 350 degrees F. 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.
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