Durable chocolate-curd cookies by Paul Dean – snowballs with a light chocolate flavor that will melt in your mouth before you can say (and I think you will do it): “Give me more!” Thanks to the mix of chocolate cake mix (tf! It’s very speeds up the process) and cream cheese, these cookies remain moist and delicate even after baking. Sprinkled with powdered sugar, they present a sumptuous dessert on their own, you don’t even need any ice cream. But if you want to add a ball … Share with друзьями: 
Time: 2 час. 27 minutes Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 g room cheese curd
- 110 g butter at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 pack (500 g) of wet chocolate baking mix cake
- Powdered Sugar
Recipes with similar ingredients: curd cheese, eggs, vanilla extract, cupcake baking mix, icing sugar
Recipe preparation:
- Whisk in a large bowl with an electric mixer curd cheese and butter until smooth. Beat the egg. Then add vanilla extract. Enter the mixture for the cake. Cover and place in refrigerator for 2 hours so that the dough hardens so that it can be was to roll into balls.
- Preheat the oven to 180C.
- Roll the chilled dough into balls, gaining 1 tbsp. l., and dip in powdered sugar. Place on an ungreased baking sheet on 5 cm apart. Bake for 12 minutes. Cookies will remain soft and malleable. Chill completely and sprinkle with sugar if desired. powdery.
