Katie's Brownie Cookies

These cookies have become one of my signature baked goods.  They're one part cookie, one part cake, one part brownie, and all chocolatey goodness.  They have only a few ingredients and are fairly easy to make.  The only downsides are that the dough is VERY sticky and I always wind up covered in powdered sugar but I'm pretty sure that may be a result of my super klutziness.  I've been tempted to make an apron covered with molecules associated with baking but the idea of paint pens really scares me.  Maybe I can get some tips from my crafty friend Megan. To save you the frustration I suffered, just accept that there is no getting around the minimum 2 hour refrigeration time (overnight is best). Also, it helps to put the remaining dough back in the fridge during baking.  I often times get the hubby to help and have him roll the cookies in powdered sugar after I rolled them into 1 inch balls as they warm up in your hands and get super messy.  The payoff is that everyone seems to LOVE, LOVE, LOVE these cookies!  Seriously, multiple marriage proposals have been extended after eating these cookies.  Enjoy!

Katie's Brownie Cookies

Makes 2 dozen

• 8 oz brick of cream cheese
• 1 stick of butter
• 1 egg
• 1 tsp. vanilla
• 1 box Betty Crocker Moist Fudge Cake Mix 
• powdered sugar

Cream together the cream cheese and butter.  Add in the egg and vanilla.  Slowly mix in the cake mix.  The dough will be VERY sticky.  Refrigerate for at least 2 hours.  Roll into 1 inch balls and roll in powdered sugar.  Bake at 350 degrees for 12 minutes.