Not Devil’s Food, mind you, but rather the addictive, guilty glory that is Paula Deen’s “Chocolate Gooey Butter Cookies.” That is right, GOOEY BUTTER COOKIES. Considering I like my baked goods undercooked, this ‘gooey’ is a much more health-conscious alternative.
This recipe first came my way from a friend who was lucky enough to catch Paula one afternoon and then nice enough to fill me in on the details. What I now give you is surprisingly easy and will earn you several brownie points (or cookie points, as it were) from the grateful recipients.
Preheat oven to 350 degrees F.
[Dana’s Note: You will have to refrigerate for several hours – see below – so no need to do this before mixing the dough.]
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.
Now for my tips:
#1: This dough is STICKY, so unless you want to look like one of those dirty kids from the Clorox commercials, be sure to keep it in the refrigerator between baking batches (after the initial two hours).
#2: I found that a small bowl filled with powdered sugar is the best for coating the dough – you can roll the ball around like a truffle. Beware though: the powdered sugar tends to get absorbed into the greasy dough, so roll fast and shove ’em in the oven!
#3: I cannot emphasize enough how useful it is to have wire cooling racks. They aren’t necessary, sure, but after several embarrassing moments of giving someone cookies lumped together in mountain form, I figured it was worth it.
Enjoy, and go bribe your coworkers.