One of my biggest things lately is limiting preservatives and trying to make as much as possible from scratch. Which usually always works out well unless I have a migraine and develop a sudden need for chocolate. In that case, making it into the kitchen just doesn't happen. Or when I'm really busy and I promised my husband that I'd make him muffins and.... yeah, sometimes it doesn't always work. And then there are times like these. Where using a simple, basic cake mix will make my life a million times easier and produce a cookie that is almost too good to be true. And this cookie is.
My pumpkin gooey butter cake is a staple at my Thanksgiving table. I've been told that if I show up without it, I will be turned away at the door. But I don't like too many pumpkin things. I know that it can be made without the pumpkin but the cake itself is so rich and decadent that Ryan and I couldn't possibly make just one for us. Then I came across this recipe for a COOKIE version of this cake. It was like the angels sang and the heavens opened... or that could've just been the clouds moving out of the way. We're going to pretend that it was a mystical experience and that the entire universe wanted me to make these cookies. So I did. And they are some of the quickest and easiest cookies in the world to make - certainly pretty enough to be served to guests or when you sneak in a midnight glass of milk and a cookie.
Note: This recipe calls for UNSALTED butter. I have made this recipe twice, once with salted and once with unsalted butter. And it does make a difference. When you make this with the salted butter, all you taste is salt. When I made it with the unsalted butter, all you tasted was sweet perfection.
Gooey Butter Cookies
modified from Confessions of a Cookbook Queen
1 box Vanilla Cake Mix
1 - 8 oz. block Cream Cheese, room temp
1/2 c. Butter, UNSALTED, softened
In a stand mixer, combine your butter and cream cheese.
Add in your egg and mix together.
Slowly add in you cake mix and mix thoroughly. (Your batter will be THICK.)
Place in the fridge for around 30 minutes, just to firm up the batter.
Preheat oven to 350.
Put some powdered sugar in a bowl.
Using a tablespoon, scoop out some batter and roll it into a circle and then roll it in your powdered sugar.
Place on a cookie sheet, around an inch apart.
Bake for 8 to 10 minutes or until the cookies are set (they're going to seem underdone and that's okay).
Cool on a wire rack.
Eat and enjoy!!