Oh, I just can't help myself. You knew it was going here right?I recently whipped up a batch of these gooey butter cookies, planning to blog about them during the month of December. They just so happen to be THE cookie I brought to Wendy's cookie exchange last year. As you recall, I also brought my brand new baby boy with me. And let me tell you, it was going to take one seriously good cookie to compete with those cheeks.
These cookies are so easy and come together very fast, though you do need to plan for some time to chill in the fridge. They are adapted from Paula Deen's recipe, which is inspired by her TO DIE FOR gooey butter cake...run out and make one now if you have not had the pleasure. As far as flavors go, a Google search reveals that people use all types of cake mixes for this cookie. I am definitely a fan of using vanilla cake mix as opposed to chocolate, as I just don't feel like the chocolate has enough ooomph. That being said, I recently made a batch using Ghiradelli brownie mix for the sweets table at our elementary school's holiday shop. I'm pleased to inform you that I think we are getting somewhere. Enjoy!
Gooey Butter Cookies
Author:
Ingredients
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 1 egg
- 1 box cake mix
- 1 t. vanilla
- powdered sugar
Instructions
- Cream together butter and cream cheese.
- Beat in egg and vanilla.
- Add cake mix and mix well.
- Chill dough in refrigerator for 2 hours.
- Roll tablespoons of dough into balls, toss in powdered sugar, and place 2" apart on an ungreased cookie sheet.
- Bake 10-12 minutes at 350, until bottoms are browning very slightly. Centers should still be soft. Makes about 2 dozen cookies.
I made these as one of my Christmas cookies this year and they are definitely a keeper! So easy and taste delicious :-)
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