I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.
But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:
Chocolate Gooey Butter Cookies
Servings: Makes 2 dozen
- 1 brick (8 ounces) cream cheese , room temperature
- 1 stick butter , room temperature
- 1 egg
- 1 tsp. gluten-free vanilla extract
- 1 box (18 ounces) moist gluten-free chocolate cake mix
- Confectioner’s sugar for dusting
*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.
Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size 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. Then keep cookies in the fridge until ready to serve!
Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!
-Glamour & Green Gluten-Free
Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…