Double Chocolate Gooey Butter Cookies

Once in a while comes a recipe where you just need to stop what you’re doing and run into the kitchen and make it. Well folks, today’s recipe is definitely one of those “drop what your doing” recipes! Not only are these cookies so unbelievably delicious, they’re super easy to make as well! Double yum! :D The key to creating these super soft and gooey cookies is not to over-bake them. Trust me, nothing is worse than an over-baked cookie. You want to bake these babies until just set, they will still be soft and gooey on the inside when you pull them out of the oven.

Double Chocolate Gooey Butter Cookies

Yield: 2 dozen cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 2 hours and 22 minutes

Ingredients:

1 (8-ounce) cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 (18 ounce) box moist chocolate cake mix
1 cup semisweet chocolate chips
Confectioner’s sugar, for rolling and dusting

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add the cake mix and beat until incorporated. Fold in chocolate chips.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Add confectioner’s sugar to a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the powdered sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Bake until set, about 11-12 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Sprinkle with more confectioners’ sugar, if desired.

Source: adapted from Paula Deen

One Year Ago: Perfect Chocolate Chip Cookies 

Two Years Ago: Baked Potato Soup                   

 

8 Responses to “Double Chocolate Gooey Butter Cookies”

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    Nicole@Heatovento350 — October 19, 2012 @ 11:02 am

    You made these while you were pregnant? That would have been soooo dangerous for me. :) I still think I could eat the whole batch in one sitting. Yum.

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    Ashley @ Wishes and Dishes — October 19, 2012 @ 12:27 pm

    I can see why these would be “drop everything and bake” cookies – they look amazing!

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    3
    Christine — October 19, 2012 @ 3:41 pm

    These do look great! I have to ask though.. to me.. they look cakey.. but you say they are gooey?? I def want to try this recipe!

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    ChgoJohn — October 20, 2012 @ 2:49 am

    Gooey cookies are the best! This is another cookie recipe that says will make 2 dozen but i’ll make 1 dozen. Telling someone that you just finished your 3rd cookie sounds better than saying you just finished your 6th, even if the actual amount of cookie is the same. :)

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    Erin @ Texanerin Baking — October 20, 2012 @ 2:52 am

    Oh boy. These look like great Christmas cookies! Love how simple they seem.

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    Fi — October 21, 2012 @ 2:48 pm

    Oh these look delicious, I’ll definitely be trying these soon. You can’t beat a gooey cookie with a cup of hot chocolate.

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    Susan — October 24, 2012 @ 9:43 am

    Looks and sounds delicious. Always looking for new cookie recipes to try. One question though, I have noticed that most of the cake mixes are now smaller, 15.25 to 16.1 oz, does this effect the recipe? The 3 major mix companies said it shouldn’t change the recipes, but have not tried the smaller mixes yet on my older recipes.

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    The Food Hound — October 25, 2012 @ 10:37 am

    Soft and gooey on the inside? Yup, that about does me in :) YUM! Any time chocolate and butter are BOTH in the description, my heart melts. Just like butter. And chocolate.

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