These Gooey Chocolate Crackle Cookies are hard to beat, and incredibly easy to make. They taste like a slightly tangy, buttery brownie with crunchy flaky edges. You could argue that these are a holiday cookie, what with the snowy-mountain appearance and all, but I think they have pool party, book club and Tuesday afternoon written all over them.
I used Pamela’s Products Chocolate Cake Mix to make them, and I have to say it’s my absolute favorite. I like Pamela’s GF Artisan Flour Blend too, and use it as my go-to when I’m not making my own blend. If you haven’t tried their line of mixes, I recommend picking up a bag or two and giving them a go. Don’t miss their Salted Caramel Frosting either – that one is the business.
PS: don’t skip the chilling step on this recipe, or you’ll have flat, fudgy Frisbees instead of delicious Chocolate Crackle Cookie goodness.
GFF Magazine provided products and resources for this post.
Gooey Chocolate Crackle Cookies
- 8 oz. cream cheese room temperature
- 8 tablespoons 1 stick butter, room temperature
- 1 egg
- 2 teaspoons GF vanilla extract
- 1 bag Pamela’s GF Chocolate Cake Mix
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/2 cup chocolate chunks or chopped pecans optional
- Using a stand mixer or hand mixer, blend the cream cheese, butter and salt until smooth. Add the egg and vanilla, and beat until fully incorporated. Then beat in the cake mix, stopping to scrape down the sides once or twice so that everything is good and mixed. If you’re adding in chocolate chunks or pecans, add them now and give the mixer just a few turns to get them all mixed in. Cover the bowl and chill in the refrigerator for 2-3 hours.
Do not skip the chilling. You have been warned.
- Preheat the oven to 350F, and line a cookie sheet with parchment or a Silpat
- Add the powdered sugar to a small bowl. Scoop heaping tablespoon sized portions of the chilled dough out and roll them into balls, then roll the balls in the powdered sugar to get a heavy coating. Place the balls about 2 inches apart on the cookie sheet, and bake for 14-16 minutes.
If you’d like more powdered sugar on the cookies, sprinkle it on while the cookies are still warm. Allow the cookies to cool completely (their delicious gooey interior makes them fragile when warm) and enjoy.