Red Velvet Gooey Butter Cookies

Could anything look Christmasier?  Is that even a word?

These were part of my "let's find some new recipes" explorations on Pinterest this year.  My fabulous coworker Noreen always makes me Red Velvet Cupcakes for my birthday, these dense chocolaty desserts with the most luxurious cream cheese frosting.  It's really all about the frosting.

I was skeptical about these at first because Red Velvet cake without frosting?  But the genius is that the cream cheese is IN the batter.  They have that silky smooth tang with all the red-chocolate flavor you'd expect from traditional red velvet cake.  Honestly, I don't know how these aren't a staple in everyone's kitchen, they were that good. 

Using a cake mix was a neat shortcut, but don't expect these to be easy.  They make a GIANT mess of your hands, your kitchen, and everything in between.  Good thing I have red potholders!

Source: Paula Deen via Peace of Cake

Yield: 5 dozen if you make them on the small side.

INGREDIENTS:
8 oz. cream cheese, softened at room temperature
1/2 c. butter, softened
1 egg
1 t. vanilla extract
1 (18-ounce) box red velvet cake mix
Powdered sugar

1. Preheat oven to 350° F.

2. Cream together the cream cheese and butter until smooth.  Add egg and vanilla extract.

3. Beat in the cake mix.  Add slowly, one half cup at a time until completely absorbed.  You may need to scrape down the sides of the bowl several times to fully incorporate it.

4. Cover and refrigerate for at least 2 hours.  I like to mix it a day ahead and let it sit overnight.

5. Roll batter into tablespoon-sized balls and then roll them in powdered sugar.  Let them sit for a minute and absorb some of the sugar, then roll again for best results

6. Bake on parchment-lined baking sheets for about 12 minutes or until just slightly resistant to touch.  They will retain some of that gooey look and feel in the center.  Cool on wire racks and store in airtight containers.