Ingredients

The following ingredients have 24 Servings
  • 8 ounces cream cheese (227 grams, room temperature (1 brick))
  • 8 tablespoons unsalted butter (113 grams, room temperature (1 stick))
  • 1 large egg (50 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • ¼ teaspoon kosher salt
  • 15.25 ounces Dark Chocolate Fudge Moist Chocolate Cake Mix (432 grams (1 box))
  • 1 cup powdered sugar (113 grams (SEE NOTE))

Instruction

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, approximately 3 minutes.
  • Mix in the egg and vanilla extract.
  • Add the salt and cake mix and beat on medium until smooth, about 1½ minutes.
  • Refrigerate the dough for 1-2 hours, or until batter is firm enough to roll into balls.
  • When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
  • Roll the chilled dough into 1-tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2-inches apart on the prepared baking sheet.
  • Once the oven has fully preheated, bake the cookies for 12 minutes (no longer). The cookies will look and feel a little wobbly and soft.
  • Place tray on a cooling rack to cool for 2 minutes, and dust the cookies with more powdered sugar (I use a mesh sieve).
  • Transfer individual cookies to the cooling rack to completely cool.
  • Dust with more powdered sugar, if desired.