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! 😀 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.
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 2 hours and 22 minutes
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
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
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