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Easy chocolate gooey butter cookies are full of cream cheese and buttery goodness. Plus they start with a cake mix so they are super easy. Ooey gooey chocolaty goodness is just minutes away!
Chocolate gooey butter cookies are soft fudgy little bites of deliciousness. They start with a cake mix, so they come together easily. The ratio of cream cheese to other ingredients keeps them from being too overly sweet. They are just little bites of deliciousness. Whip some up to see for yourself!
Ok. Follow me here. Chocolate. Cream cheese. Butter. You with me?
Good! These cookies are a mix of all things yummy in my book!
They are made up of the things that make ooey gooey butter cake so decadent. But in cookie form… and with chocolate!
They are just the right size too. A couple of bites of rich gooey heaven.
That way you don’t feel like you really overdid it, but you get enough to satisfy your sweet tooth. Of course that is if you can stop after just one or two!
There are only seven ingredients in the dough and you can get away without using any measuring cups or spoons. It really is that simple!
You’ll want to start with softened cream cheese and butter. Beat them together until they are nice and smooth.
Then add the egg and extracts. I like to use a bit of vanilla and a touch of almond, because I think both go well with chocolate. Feel free to experiment with whatever you like best.
Once those are mixed in, add the cake mix and stir it all up. You will want to let the dough chill for at least a couple of hours.
The dough is soft and a bit sticky, even after a nice long chill, so don’t be tempted to skip that step. You will thank yourself for being patient when you are scooping later.
I like to use a small cookie scoop to cook the chilled dough. It keeps them uniform and a nice one to two bite size.
Roll the balls of dough in powdered sugar and place them on a cookie sheet. After a quick trip to the oven they will be beautiful crackly little gems.
The appearance almost reminds me of chocolate crinkle cookies, but the insides are even gooier. Because of that you will want to let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely.
If you move them too soon, they will be really soft and you could end up with a bit of a mess. Just 5 minutes will make a big difference in how easy this process will go!
Once they are cooled completely, store in an airtight container until you are ready to serve them. Or you could put them in a freezer bag and freeze them up to three months. Though I doubt they will last that long!
If you like super soft almost cakey cookies, you are going to love these. Make a batch and let me know what you think! Feel free to tell me in the comments or on social media, I enjoy the feedback!
- 1 chocolate cake mix
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- Powdered sugar for rolling
- Cream together butter and cream cheese.
- Stir in egg, extract and cake mix until uniform.
- Chill dough for two hours
- Preheat oven to 350° F
- Roll small balls of dough (about 1 Tablespoon) into balls, then roll in powdered sugar. Place a couple of inches apart on a cookie sheet
- Bake for ten minutes. Cool on cookie sheet for a couple of minutes, then finish cooling on a rack.
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Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 72mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
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