Ingredients for Buddha's Ultimately Moist Chocolate Cookies
- Neufchatel Cheese
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- Vanilla Extract
- Chocolate Cake Mix
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How to Make Buddha's Ultimately Moist Chocolate Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 8 ounces (225g) of softened cream cheese and 1/2 cup (115g) of unsalted butter using an electric mixer until light and fluffy.
- Beat in 1 large egg, then 1 teaspoon of vanilla extract.
- Gradually add 15 ounces (425g) of chocolate cake mix, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the dough to firm up.
- Roll the chilled dough into 1-tablespoon sized balls.
- Place the balls onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
98g
Fat
68g
Carbs
15g
