Ingredients

The following ingredients have 4 Servings
  • 1 8 oz cream cheese (at room temp)
  • 1 stick butter (at room temp)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 15.25 oz box moist chocolate cake mix (I like Dark Chocolate Fudge)
  • 1/2 cup Confectioners' sugar (for rolling & dusting)

Instruction

  • In the bowl of your stand mixer (or a large bowl with your hand mixer), add the cream cheese and butter and cream until smooth.
  • Beat in the egg.
  • Beat in the vanilla extract.
  • Add in the cake mix and beat until fully combined.
  • Cover with plastic wrap and let chill for around 2 hours to firm up.
  • Once chilled, preheat your oven to 350 degrees and line two baking sheets with silicone mats or parchment paper. Set aside.
  • Pour about 1/2 cup of powered sugar into a small bowl.
  • Use a cookie scoop (Tablespoon) portion out dough, then roll into balls, then roll them in the powdered sugar until lightly coated. Place 12 per cookie sheet, about 2" apart.
  • Bake for 12 minutes - the cookies should still look soft and gooey when you take them out.
  • Let cool on the baking sheet for 5 minutes then move to a wire cooling rack to finish cooling. Dust with more powdered sugar, if desired.