Recipe: Ooey Gooey Cake Cookie

Don’t worry, you didn’t read the blog title wrong. Today’s recipe is simultaneously a cake and a cookie because it’s a cookie make out of a cake mix (get it). This recipe is hands down one of my favorite because it’s super easy to do. And I’m not even exaggerating when I say that most people I serve this to has a hard time eating just one.

This recipe, one of Paula Deen’s, originally calls for a chocolate cake mix. But I found that you can pretty much use any cake mix you want. I’ve done it with Devil’s Food, Red Velvet, and even Vanilla with an added pink food coloring for a baby shower. I’m making today’s cookie for a wedding shower, so I thought I’d leave it plain white for that “bride-y” feel.

Ready to make a batch of your own? Read on to find out how easy it is to make these mega delicious cookies.

Ingredients:

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 18-ounce box moist cake mix (you can use any kind like chocolate, yellow, or red velvet)
• Confectioners’ sugar, for dusting
• White chocolate disc for decoration (optional)

Directions:

• 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.
• Preheat oven to 350 degrees F.
• 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 12-14 minutes.
• Optional: while cookie is still warm, press a white chocolate disc to the top of cookie as decoration.