A gazillion crack cookies for youth group. Take that, List of lists! Turns out they also needed a teacher for the middle school class. At least now I have some kind of experience at something to put on my resume. =) Middle schoolers are funny. In that they are adorable and menacing at the same time. Fortunately, all my limbs and faculties are still intact. So anyways, crack cookies:
I got this recipe from my dear friend Nicolette and am constantly using them for every event I have to bring food too. They are SO easy. And deliciously smooth, chocolate-y, and powdered-sugar-y.
You will need 2 boxes of any kind of chocolate cake mix, 1 stick of butter, 16 ounces of cream cheese (2 packets), powdered sugar, and 2 eggs.
First Step: Preheat your oven to 350 degrees. Take the room temperature (This is very important. Otherwise your mix won’t mix.) cream cheese and butter and mix them together with a fork.
2. Mix in eggs
3. Fold in the chocolate cake mix.
4. Good things come to those who wait. 15 minutes into “folding” you may reach for the milk or some other liquid because all you see in front of you is a giant bowl of dry chocolate cake mix. STOP! Don’t do it. Persevere.
5. If, in the 16th minute of mixing you throw the mixing utensil across the room in frustration and thrust your (clean) hands into the bowl and start mashing willy nilly…then make sure you rub shortening on your hands first. It’s preferable for the mix to stay in the bowl — instead of in two very sticky palmfuls:
6. VICTORY! (in Jesus, my Savior forever, he loved me ere I knew him..dun dun dun daa dun dun dun)
7. Roll small balls of the mix in your shortening covered hands and then coat it in powdered sugar. Yum. Then plop ‘um onto a cookie sheet. I greased mine so maybe you should too.
8. Bake for 10ish minutes. Some take longer/shorter depending on how thick you make the balls. You really don’t want to overcook these. Their goodness is in their light, spongy-ness and would be lost if overcooked.
Enjoy!!! Best when
inhaled eaten warm. =)