Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
1 cup of Confectioners’ sugar
Preparation
Preheat the oven to 350°
Beat the cream cheese and butter in a mixer until smooth and creamy. Beat in the egg and vanilla.
Add the cake mix then beat until well incorporated.
Cover with a saran wrap then store in the fridge to chill for 2 hours. This will firm up the batter which would make it easier to form into balls.
After chilling for 2 hours, pick a tablespoon batter and roll into a ball.
Place the confectionery sugar into a flat container/pie plate. Roll the balls into the powdered sugar.
Place the cookie balls in a cookie sheet. Bake them in the oven for 10 minutes. Do this in batches.
Cool the cookies in a wire rack completely. Sprinkle more powdered sugar if you want to. Like I said, slightly crunchy on the outside but soft, buttery, and moist on the inside.
