Chocolate Gooey Butter Cake Cookies Food

CHOCOLATE GOOEY BUTTER CAKE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, approximately 3 minutes.
• Mix in the egg and vanilla extract.
• Add the salt and cake mix and beat on medium until smooth, about 1½ minutes.
• Refrigerate the dough for 1-2 hours, or until batter is firm enough to roll into balls.
• When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
• Roll the chilled dough into 1-tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2-inches apart on the prepared baking sheet.
• Once the oven has fully preheated, bake the cookies for 12 minutes (no longer). The cookies will look and feel a little wobbly and soft.
• Place tray on a cooling rack to cool for 2 minutes, and dust the cookies with more powdered sugar (I use a mesh sieve).
• Transfer individual cookies to the cooling rack to completely cool.
• Dust with more powdered sugar, if desired.

CHOCOLATE GOOEY BUTTER COOKIES

Steps:

• Preheat oven to 350 °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 confectioner's sugar, if desired. Makes about 2 dozen cookies.

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN

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.

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 by 13 inch baking pan.
• In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
• Pat into the bottom of prepared pan , set aside.
• Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
• Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
• Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
• Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!

CHOCOLATE GOOEY BUTTER COOKIES

Steps:

• 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.