I want to try these soon!
- Carbohydrate 258.29688777088 g
- Cholesterol 2223.03142624 mg
- Fat 708.86551940416 g
- Fiber 6.04800024032593 g
- Protein 126.08662006912 g
- Saturated Fat 388.051319772928 g
- Serving Size 1 1 Dozen (2150g)
- Sodium 7944.530025664 mg
- Sugar 252.248887530554 g
- Trans Fat 94.841027188544 g
- Calories 7731 calories
Step-by-step
- 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.
Using standard salted butter instead of unsalted butter directly alters the final flavor balance because commercial cake mixes already contain significant sodium. Creaming the fat and cream cheese together incorporates trapped air bubbles, while chilling the dough for two full hours solidifies the fats so the cookies maintain shape rather than spreading flat into a single sheet during baking.
Managing Ingredient Swaps and Structure
Commercial cake mixes rely on precise chemical leaveners and emulsifiers that cannot be replicated simply by mixing flour and cocoa powder without adjusting baking powder ratios. Cream cheese provides the distinct moisture barrier that keeps the interior tender, meaning lower-fat cream cheese blocks or whipped tub varieties will introduce excess water and ruin the final gooey texture. Ensure the butter reaches exactly 65 to 68 degrees Fahrenheit before mixing; overly melted fat prevents proper emulsion with the dairy solids.
- Bake strictly for 12 minutes at 350 degrees Fahrenheit to ensure the center stays soft.
- Roll dough balls immediately after removing them from the refrigerator while the fat remains firm.
- Store baked cookies in an airtight container at room temperature for up to three days.
