Christmas Cookies: Chocolate Gooey Butter Cookies

Hey ya'll! I know what you're thinking, "a GF Christmas cookie? Really?" Oh, yes my lovelies...it can be done. And no, it doesn't taste like a stale piece of cardboard. Thanks to my all time fav, Ms. Paula Deen. Well, that's actually not true. Because, if you know watch and love her as much as I do, I'm sure she thinks eating gluten free is a crime of sorts. I'd be lying if I didn't admit that sometimes I feel that way too. However, this recipe can so easily be made GF, I'll just pretend she did it intentionally. Growing up,  my mom made a cookie very similar to these. Ohhhh, I just LOVE this time of year! To all of my GF and non-GF friends, whether you celebrate Christmas or not, I highly suggest you make these...and then devour them, like we did.

Ingredients

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box GF Betty Crocker Devil’s Food chocolate cake mix
4 ounces finely chopped pecans

Confectioners’ sugar, for dusting

Preparation Instructions

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 and pecans. 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. 


ps: this is being shared over at Tasty Tuesday!