Chocolate Gooey Butter Cookies

From the kitchen of Peggy Maddox

These cookies were featured at the recent Christmas open house at the Pea Ridge Community Library. Mrs. Maddox says it is a Paula Deene recipe she has used for years.

1 (8 oz.) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 tsp. vanilla extract

1 (18 oz.) box moist chocolate cake mix

Confectioner’s sugar for dusting

Preheat over to 350º.

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 two 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.

Chopped pecans may be added if desired.

Opinion, Pages 4 on 12/22/2010