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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 chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
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. 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 minutes. The cookies will remain soft and "gooey." Cool
completely and sprinkle with more confectioners' sugar, if desired.
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