Chocolate Gooey Butter Cake Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 4 + 1/8 teaspoon fine salt, fine
  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 3/8 cup Cocoa powder
  • 3/4 cup Granulated sugar
  • 1/3 cup Powdered sugar

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Cream cheese

Found on dessertfortwo.com

Description

Ingredients

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/4 cup + 2 tablespoons cocoa powder
• 1 large egg + 1 large egg yolk
• 1 teaspoon baking powder
• 1/4 + 1/8 teaspoon fine salt
• 1/3 cup powdered sugar, for rolling

Directions

• In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
• Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
• Next, add the whole egg, and egg yolk. Beat until combined.
• In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
• Chill the dough in the fridge for at least 1 hour. This is not optional. Like, at all.
• Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
• Have the powdered sugar ready in a shallow bowl nearby.
• Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet.
• Bake for 14 minutes. Keep a close eye on these cookies--they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Let the cookies cool completely on the baking sheet before serving.