Paula Deen's Chocolate Gooey Butter Cookies

I wish I could take the credit for these amazing chocolate cookies, but they are all Paula Deen. So, really, how bad could they be? You know at least that they are going to be buttery, but they are so much more. They are easy, insanely delicious and totally remind me of chocolate donut holes. You gotta try these, you won't be disappointed. I just had to share this recipe!

Makes 12-15 cookies

1 stick of butter, room temperature

1 bar (8 oz) cream cheese, room temperature

1 egg

1 teaspoon vanilla extract

1 box (18 oz) moist chocolate cake mix

Confectioner's sugar, for dusting

Preheat over to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract. Beat in the cake mix. Cover and refridgerate for 2 hours to firm until you can roll the batter into balls.

Roll the chilled batter into tablespoon sized balls and then in confectioner's sugar. Place on an ungreased cookie shoot and bake for 12 minutes. The cookies will remain soft and gooey. Cool completely and dust with confectioner's sugar.

Chocolate Cupcakes with Peanut Butter Icing

There's nothing better than chocolate and peanut butter combined. These are amazing, moist and the icing is just the right consistency. Combined, the cake and the icing are just sweet enough, although very rich. Make sure you have a glass of milk standing by!

Makes 14-16 cupcakes

12 tablespoons unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs, room temp
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons brewed coffee
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat the oven to 350 degrees. Line cupcake pan with paper liners.

Cream the butter and two sugars with an electric mixer until light and fluffy. Add the eggs one at a time, then add vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixing bowl, beginning with the buttermilk and ending with the flour.

Divide the batter among the cupcakes until about 2/3 full. I typically use a standard size ice cream scoop and it's the perfect amount. Bake for 20-25 minutes. Cool completely before frosting.

Peanut Butter Icing

1 cup confectioner's sugar
1 cup cream peanut butter
5 tablespoons unsalted butter, at room temp
3/4 teaspoons vanilla extract
1/3 cup heavy cream

Mix confectioner's sugar, peanut butter, butter, vanilla and salt with an electric mixer until creamy. Add the cream and beat on high until the icing is light and smooth.