This recipe is for chocolate lovers everywhere. These cookies stay gooey and moist even after they have cooled. Made with cake mix and cream cheese, they are an incredibly soft cookie so anyone who likes a cookie with a crunch should stay away. These cookies are delicious still warm and pair nicely with vanilla ice cream. The stark white of confectioner's sugar sprinkled on top of the dark brown of the cookie creates a beautiful juxtaposition on any table, and is perfect for this time of year as it alludes to snow. Enjoy!
(8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
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. 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.
Makes about 2 dozen cookies