'Tis the season for making memories in the kitchen and sharing delicious homemade treats with friends and family and if you're in the mood for something a little different, a cookie that isn't generally associated with Christmas but that is addictingly good, this would be it.

Several years ago my husband and I walked into a cupcake bakery and walked out with...cookies. It sounds like the start of a bad joke, but it's not.

My husband and I caught a late night movie and as we were walking back to the car, I was stopped in my tracks by the most amazing smell that I've ever smelled. I’m not a big dessert eater, but the glorious scent wafting from the cupcake bakery had me in a trance. We walked into the bakery, completely seized by the smell, and before our eyes were the most delicious looking, fresh baked cookies that either of us had ever seen.

The bakery offered me a sample taste and in that moment, in that first scrumptious bite, I questioned how I'd walked the earth for 30 years and hadn't ever known of this goodness.

I walked out with a dozen.

After devouring the cookies, I went back to the bakery where I was able to talk (translation: strong arm) the young girl working behind the counter into giving me the recipe. Unfortunately, the bakery closed its doors a few years ago, but their cookie recipe lives on in my house and I'm hoping it will in yours, too.

Gooey Butter Cookies

Ingredients:

  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners' sugar

Directions:

Preheat oven to 350 degrees and while that's getting nice and toasty, cream together the cream cheese and butter in a medium bowl. After the cream cheese and butter are creamed together, stir in the egg and vanilla, and then add the cake mix and stir until well blended. Roll the dough into 1 inch balls and then roll the balls in confectioners' sugar. Place the cookie balls about an inch apart on an ungreased cookie sheet. Bake for 10 to 13 minutes and then cool for a couple minutes on wire racks.

[via Macklin's Cupcakes]