1 Cookie – 2 Yummy Ways!

Who says that deliciousness has to be difficult? Not me, that’s for sure.

A couple of years ago Beka, in her infinite wisdom and superior web searching skills, stumbled upon a Paula Deen recipe for Ooey Gooey Chocolate cookies. And hot dang were they amazing. After revealing the process behind them, I really didn’t believe her. How could something so yummy be so deceptively easy?

But, it was! And yesterday I remade them – in two different versions. One Beka had recreated soon after her initial ooey gooey cookie discovery and has been a staple of hers ever since, and the other one I recreated on my own. Yay, me!

So here’s what you need for these two extraordinarily tasty variations of this butter cookie.

For the Strawberry and Cream Butter Cookie

~ 1 package Strawberry Cake Mix

~ 1 brick Cream Cheese, room temp.

~ 1 egg

~ 1 tsp. Vanilla Extract

~ 1/2 cup Butter, room temp.

~ 1/2 cup. Powdered Sugar

For the Almond Butter Cookies:

It’s basically the same – told you it was easy!

~ 1 package Golden Butter Cake Mix

~ 1 brick Cream Cheese

~ 1 egg

~ 1 tsp. Almond Extract

~ 1/2 cup Butter, room temp.

~ 1/2 cup Powdered Sugar

Firstly, beat the cream cheese, butter, egg and extracts together. Add in cake mix. When smooth, cover the bowl and let refrigerate 2 hours.

After that two hours is up – remove from the fridge.

When ready, preheat your oven to 350 degrees.

Roll the dough into one inch balls and roll in the 1/2 cup powdered sugar.

Place them on a un-greased cookie sheet about 2 inches apart.

Bake these bad boys for 12 minutes and voila!!

They will be soft and they will look like they are under done – but I swear they aren’t. They are meant to be super soft and squishy. Would I steer you astray?

Let them cool and then enjoy. The printables are available at the end of the page.

These will be very popular, especially for your loving pupper who can’t resist a sniff and an foiled attempt at stealing.