Gluten Free Gooey Butter Cake Cookies

The original purpose of this cookie recipe was to create a copy cat recipe of a cookie I used to enjoy at a Memphis location of McAllisters Restaurant. Its not a chain-restaurant recipe though. I only ever found them served at this one particular location and they were so good. They are so incredible, soft and tender and buttery.   The recipe you see here is a gluten free version of the original.  You can find the original recipe I made at my friend Alison's place here.

1 Egg
1 box of Betty Crocker Gluten Free Yellow Cake mix
1 Tablespoon J-ello Vanilla Instant Pudding
1 8-ounce Cream Cheese, softened to room temp.
1 stick (1/2 cup) butter, softened to room temp.
Powdered Sugar for rolling

 Preheat oven to 350 degrees.

• Mix ingredients well. 
• Dough will be very sticky at this point. 
• Refrigerate overnight or a minimum of 4 hours. 
• Make into balls with heaping tablespoon portions or maybe a mellon baller if you have one. 
• Roll into powdered sugar. 
• Place balls about 1 to 2 inches apart on parchment lined baking sheet.
• Bake 10 to 12 minutes.
• Remove cookies from oven and set aside.
• Leave cookies on baking sheet for at least 5 minutes to set up before baking.
• Dust with additional sugar while still warm if desired.

NOTES:   Using only a tablespoon of Jello instant pudding so what the heck should you do with almost a full box of pudding?  Go ahead and add it to your cake recipe with one tablespoon short.  I've done this and it still works just fine!!!!!

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