Chocolate Gooey Butter Cookies

1 (8 oz.) cream cheese, room temperature
1 stick butter at room temperature
1 egg
1 teaspoon vanilla
1 (18 oz.) box moist chocolate cake mix
Confectionersí sugar for dusting

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in egg. Then beat in the vanilla; then beat in cake mix. 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 in confectionersí sugar. Place on ungreased cookie sheet 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectionersí sugar, if desired.

~ Char "From Paula Deen on Food Network. What a pain in the ass. They are so yummy, maybe by tomorrow I will forget what a pain they were. You mix all together. The recipe said, with a mixer. Well, it was so gooey thick, my blades on the mixer froze up. I unplugged it and with my clean finger removed all the chocolate mix off of them into the bowl. I completed the procedure by hand. THEN you put the mixture into the frig for 2 hrs. I did. And then roll into balls from a tablespoon. It was very gooey, but I did. Then it said 12 minutes, it was more like 16, I took them out at 12, but they were more raw than anything. The cooled cookie was deeeelish! By the time I got out of the tub, Denny had eaten all I had put aside for us except for one! Of course we laughed at that! I knew he would start grabbing one and then I set aside the uglier ones for him! He liked them and so did I!"