Baking! Gluten Free Chocolate Gooey Cookies!

I cheat, a lot, when I'm baking gluten free.  Every time I try to not cheat and just sub in gf flour mix (which should just sub in 1:1 with normal flour even!), I end up pie crust as hard as rocks, inedible cobbler or other, similar, atrocities.  So I cheat.

This time around, cheating took the form of GF Chocolate cake mix.  And, I suppose, doesn't even really qualify as cheating as the original recipe asks for box cake mix.  I made this pretty much according to directions, but with subsitutions.

Gluten Free Chocolate Gooey Butter Cookies.

Having failed at actually taking pictures of the cookies in question, have Paula Deen's

Ingredients

• 1 8oz block of 1/3 fat cream cheese, room temperature.  (This might also be called Neufchâtel cheese, but should still be located with the cream cheese)
• 1 stick butter, room temperature.  I'm sure you can use stick margarine to make these lower fat still, but I've not tested it
• 1 (large) egg
• 1 teaspoon vanilla extract
• 1 18oz box GF Chocolate Cake Mix.  I used Betty Crocker's GF devil's food cake mix, but any should work fine.
• powdered sugar for rolling

In a mixing bowl, combine the butter and cream cheese thoroughly.  Scrape down the sides of the bowl and mix in the egg and vanilla.  I stop midway and scrape down the bowl again.  Everything needs to be well incorporated.  Gradually mix in the cake mix, in batches, fully mixing in the previous batch before adding more. 

Cover mixing bowl and chill for at least 1 hour, 2-3 hours would be best.

Preheat oven to 350 degrees.  Roll the dough into walnut sized balls and cover in powdered sugar.  Place 2 inches apart on an ungreased cookie sheet.  Bake for 10-12 minutes.  Do not over bake.  Cookies should still be gooey when removed from oven.  Allow to cool for 1-2 minutes on sheet before evacuating to cooling rack.  Makes about 20 cookies. 

I have no idea how long these will keep for because, well, I'm lucky if they're allowed to cool fully before they're all gone.