Chocolate-curd cookies

Votes: 10

Time: 2 hours 27 minutes
Complexity: easily
Quantity: 24 pcs.

Paula Deen's Gooey Chocolate Cheesecake Cookies are lightly chocolate-flavored snowballs that will melt in your mouth before you can say (and I bet you will), "Give me more!" Thanks to a combination of chocolate cake mix (sh! It really speeds up the process) and cream cheese, these cookies remain moist and tender even after baking. Dusted with powdered sugar, they're a luxurious dessert on their own—no ice cream required. But if you want to add a scoop…

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g of cottage cheese at room temperature
110 g butter at room temperature
1 egg
1 tsp vanilla extract
1 package (500g) moist chocolate cake mix
Powdered sugar for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Beat in the egg. Then add the vanilla extract. Stir in the cake mixture. Cover and refrigerate for 2 hours until the dough is firm enough to form into balls.
Preheat oven to 180C.

Roll the chilled dough into balls, using 1 tablespoon at a time, and roll in powdered sugar. Place on an ungreased baking sheet, spacing them 5 cm apart. Bake for 12 minutes. The cookies will remain soft and chewy. Cool completely and dust with powdered sugar, if desired.

Categories:

recipe / Festive dishes / Desserts / Cookie / American cuisine / Paula Deen

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