I probably don't have to say much more for you to know where I picked up this week's cookie recipe. Unless you never watch the Food Network. In which case, you might think I've fallen and hit my head. Or I decided margaritas are for breakfast afterall. Or I didn't get enough sleep last night. Let me just save you the guess-work.
This week's contribution to my year-long Cookie Journey comes from none other than, Paula Dean. Anyone who is familiar with Ms. Dean knows that she likes butter, butter and more butter! I use nothing but butter when it comes to baking. I have noticed that butter prices have gone up a bit in the last month. There are certain things where I notice price flucuation. Butter is one of them.
Thought: Why does the word 'butt" have to be in the word 'butter?'
So, I'll just cut to the chase. Swimsuit season is over. The weather is cooling off allowing for heavier clothing. Go ahead. Bake these cookies. Eat a couple. While they are still warm. Then, put some on a pretty little plate or in one of those handy Ziploc storage containers and walk a few over to your next-door-neighbor (if you are reading this Rebecca, some cookies are on the way!).
See?! No harm, no foul.
Everything in moderation.
Life's too short not to eat cookies.
The perfect after-school snack!
Chocolate Gooey Butter Cookies
Here's What You'll Need:
1 8-oz block cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
1 box moist chocolate cake mix
powdered sugar for dusting
Here's What You Do:
Cream the butter and cream cheese until smooth. Add the egg and vanilla to combine. Slowly add the chocolate cake mix. I used Devil's Food. Mix just until it's all together. Cover the bowl with some plastic wrap and stick it in the fridge for two hours. Go buy groceries, get on the treadmill or do like I did...Owen and I went for a bike ride, I tended to the laundry and we ran some cookies over to church for the meal for the homeless. By the time all that was done, two hours had passed. Preheat the oven to 350 degrees. Scoop up about a tablespoon of the chilled dough. I used my small cookie dough scoop since I'm type A and like my cookies all the same shape and size. Bake for about 12 minutes. Paula instructed me to roll the cookie dough in powdered sugar before baking. I did that with the first pan, and, quite frankly, I thought they came out kind of ugly looking. So I skipped that step and opted to sprinkle it on some after they had cooled. It made them look pretty, but then your fingers are all sticky and well, I'd just as soon eat them plain.
Paula says this recipe makes 2 dozen cookies. Well, being that she is in the habit of doing things over-the-top, my guess is, she must have made her cookies a whole lot bigger than I made mine because I got a little over 4 dozen when I made them! Go figure!
I hope you enjoy these super moist cookies. It's like taking a bite of chocolate cake and I imagine you could use any flavor cake mix and get the same rich, yummy results. All three of my kids gave these cookies a double thumbs up...even the picky one.