Chocolate Gooey Butter Cookies are light and pillowy and melt in your mouth! At only six ingredients, they just might be your new favorite cookie!
This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
CHOCOLATE GOOEY BUTTER COOKIES
It’s no secret that I’m a cookie lover. Given the choice, I would bake daily and never have to make dinner again. These cookies are dangerously easy and pair perfectly with a glass of milk.
Normally, cake mix cookies aren’t my favorite but these are amazing. Only six ingredients so they’re easy to prep and Julia was able to help. The end result is a soft, gooey, airy cookie that I couldn’t stop inhaling.
Usually, as Julia and I enjoy cookies and milk, Bob doesn’t get to partake. He self-diagnosed himself as lactose intolerant years ago and is almost instantly sick after drinking it. I was excited to introduce him to a2 Milk® to test out so he could join us. Time for a science lesson.
Originally, all milk contained only the A2 protein and was easily digested. Over the years, due to environmental changes and the demand on dairy farming, a new protein, A1, started showing up and caused many people digestive issues.
A herd of cows, the heirloom a2 herd, naturally produce milk without the troublesome A1 protein. The a2 Milk Company™ partnered with US dairy farmers to expand the a2 herd and provide milk ‘the way mother nature intended’. No chemical processes, no artificial ingredients, just vegetarian, hormone-free cows that happen to only produce the A2 protein.
Back to cookies & milk. I made these cookies and handed Bob some a2 Milk® to go with them. His first response was, “it tastes like regular milk”. That’s because it is.
Because he’s diabetic, he only had one cookie (more for me & Julia…maybe not a good thing), but he used the a2 Milk® on his cereal, too, without issue. I think we found a new staple for our house!
- 1 8-ounce block of cream cheese, at room temp
- 1 stick butter at room temp
- 1 egg
- 1 teaspoon vanilla extract
- 1 box moist chocolate cake mix I like Dark Chocolate Fudge
- Confectioners' sugar for rolling & dusting
- In the bowl of your stand mixer (or a large bowl with your hand mixer), add the cream cheese and butter and cream until smooth.
- Beat in the egg.
- Beat in the vanilla extract.
- Add in the cake mix and beat until fully combined.
- Cover with plastic wrap and let chill for around 2 hours to firm up.
- Once chilled, preheat your oven to 350 degrees and line two baking sheets with silicone mats or parchment paper. Set aside.
- Pour about 1/2 cup of powered sugar into a small bowl.
- Use a cookie scoop (Tablespoon) portion out dough, then roll into balls, then roll them in the powdered sugar until lightly coated. Place 12 per cookie sheet, about 2" apart.
- Bake for 12 minutes - the cookies should still look soft and gooey when you take them out.
- Let cool on the baking sheet for 5 minutes then move to a wire cooling rack to finish cooling. Dust with more powdered sugar, if desired.
The batter will get very thick so I recommend using a stand mixer, if you have one. Don't ruin your hand mixer!
Recipe from Paula Deen
You can pick up a2 Milk® at Meijer or Whole Foods (though my Whole Foods didn’t have any in stock). Use their store locator to find some near you.
Does milk cause you any tummy troubles? What’s your favorite milk & cookie combo?