Death By Butter Cookies were new to me until my friend Michelle shared the recipe with me not long ago. They are similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet. The consistency is what makes them so unique. Best of all, they are a snap to make.

I was thinking the other day about the abundance of Death By Chocolate desserts, and I started wondering… why is there death by chocolate EVERYTHING, but any peanut butter dessert has to be paired with other things? Why can’t peanut butter stand alone as the shining star it is?

The recipe is rapidly spreading across Malaysia, and people are not immune to it. The situation is dire forcing the cookie nation to declared a state of emergency. The food police are asking for your cooperation to help find anyone holding onto the top-secret cookie, recipe or final product!

If you ever come across it, only eat it at your own risk. Sides effects may include a chocolate cookie coma and increases in endorphin levels.

Back to the cookies. Death by Chocolate is a great name for these cookies because they’re the type that make my heart race. In the good “you’ve eaten too much sugar” way. I used my Silpat for the first time and got tall, puffy cookies. I liked the result. The addition of pistachios was Mr.’s idea and I protested at first but I’m glad we added them. The slight salt from them was a good counterpart to the otherwise sweetness of the chocolate.

Ingredients:

• 1 box Duncan Hines butter recipe cake mix,
• 1 stick butter,
• 1/4 tsp vanilla extract,
• 1 pkg cream cheese @ room temperature (8 oz. pkg),
• 1 egg

Directions:
Combine all ingredients with electric mixer until well blended.
Chill dough for two hours.
Roll into balls (about walnut size).
Roll balls in powdered sugar.
Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes.
Dust with powdered sugar when completely cooled.
These are also called: Gooey Butter Cookies