These cookies were good. The gooey part comes in when you're trying to roll them in your hands into balls. Blech. Very, very sticky dough. They cook up quick and they're tasty.
Gooey Chocolate Cookies
1 pkg. (8 oz) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 egg
1 tsp. vanilla extract
1 pkg. (18 1/4 oz) chocolate cake mix
1-2 cups chocolate chips and chunks of your choice
Directions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky).
Using a melon ball scoop, scoop dough on ungreased baking sheets, flatten slightly with fingers. Bake at 350 degrees F. for 9-11 minutes or until tops are set and cracked. Cool for 2 min. before removing from pans to wire racks.
* The original recipe calls for chilling for 2 hours and rolling into balls, but when using a scoop, this is not needed.
1 pkg. (8 oz) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 egg
1 tsp. vanilla extract
1 pkg. (18 1/4 oz) chocolate cake mix
1-2 cups chocolate chips and chunks of your choice
Directions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky).
Using a melon ball scoop, scoop dough on ungreased baking sheets, flatten slightly with fingers. Bake at 350 degrees F. for 9-11 minutes or until tops are set and cracked. Cool for 2 min. before removing from pans to wire racks.
* The original recipe calls for chilling for 2 hours and rolling into balls, but when using a scoop, this is not needed.
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