15.25ouncechocolate cake mixI like Dark Chocolate Fudge
½cupconfectioners' sugarfor rolling & dusting
Instructions
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.
8 ounces cream cheese, ½ cup unsalted butter
Beat in the egg.
1 large egg, 1 teaspoon vanilla extract
Beat in the vanilla extract.
Add in the cake mix and beat until fully combined. It will be very thick.
15.25 ounce chocolate cake mix
Cover with plastic wrap and let chill for around 2 hours to firm up.
Once chilled, preheat your oven to 350°F 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) to 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.
½ cup confectioners' sugar
Notes
The batter will get very thick so I recommend using a stand mixer, if you have one. Don't ruin your hand mixer!Store leftovers covered at room temperature for up to 4 days.