After having made Paula Deen’s Peanut Butter Gooey Butter Cakes a few weeks ago, I came across this recipe recently that I had printed over a year ago (I’m assuming it got lost in the shuffle, which is why I hadn’t made them sooner.) and i figured that since the PBGBC came out SOOO incredible, that these cookies must be a “shoo-in” as well. Well…they were a big fat disappointment, which I suppose is better than being a big fat success, which inevitably would mean “unwanted” added calories.

I’ve added the recipe to the blog in case anyone could figure out a way to make them better. They were not at all sweet enough and I don’t want to attempt to make them better by adding a much needed 1/2 to 1 cup of sugar.

Chocolate Gooey Butter Cookies

  • 1 (8-ounce) brick cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 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, if desired.

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