The other day I found a box of Betty Crocker Moist Chocolate cake mix inside my pantry. So I made cookies- these are super quick and easy. Just remember to make them ahead of time since they need to chill out in your fridge for two hours. You can also freeze them in small batches and bake them fresh when you want. Just defrost them in the fridge for several hours or bake an additional 2-3 minutes.
Scoop out into balls- about 12 to one standard baking sheet. Word of warning to all sweet-toothers: the dough tastes like fudge. Not kidding. Quite possibly as good as the cookies. Don’t say I didn’t warn you.
I like to line my baking sheets with foil and then spray baking spray over that.
Easy Brownie Cookies
courtesy Paula Deen
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. 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. Cool completely and sprinkle with more confectioners’ sugar, if desired.