Gooey Chocolate Crackle Cookies
These Gooey Chocolate Crackle Cookies are hard to beat, and incredibly easy to make.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
- 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.
These cookies disappear FAST, but if you have a few left over, store them in an airtight container for 2-3 days.