Source: saved recipe (Google Drive)
Makes about 50 cookies.
Ingredients
- 1 (8 oz) brick cream cheese, room temperature
- 1 stick butter, at room temperature (salted)
- 1 egg
- 1 tsp vanilla extract
- 1 (18 oz) box moist chocolate cake mix (Betty Crocker Chocolate Fudge Super Moist recommended)
- Confectioners’ (powdered) sugar, for dusting/rolling
Directions
- Preheat oven to 350°F.
- With an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract. Beat in the cake mix.
- Cover and refrigerate for at least 2 hours, until firm enough to roll into balls.
- Roll the chilled batter into tablespoon-sized balls, then roll in confectioners’ sugar. Place on a greased cookie sheet, 2 inches apart.
- Bake 8 minutes. The cookies stay soft and “gooey” — cool completely on the cookie sheet, as they’re too soft to move while warm.
- Sprinkle with more confectioners’ sugar if desired. If the bottoms seem a little wet, touch them into a bit more powdered sugar.