Gooey Butter Cookies
These Gooey Butter Cookies are inspired by the famous cake recipe and use only 6 ingredients. With just one mixing bowl, anyone can make these foolproof delicious cakey cookies in no time. Plus you can even customize the flavor for different varieties!
We couldn’t wait to share this recipe for Gooey Butter Cookies with you. They have officially become our family’s (as well as neighbors’) favorite easy dessert recipe.
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We’ve been fans of the classic gooey butter bars for years, it’s a recipe that’s been passed down through our family. So we had to make a cookie version and we must admit, they are so wonderfully delicious.
The best part is we developed the recipe using a boxed cake mix for ease and just one single bowl – so the mess is minimal. It’s a great dessert recipe for both kids and beginner bakers to try.
If you love a good cookie recipe, definitely keep this gooey butter cake cookie recipe close by. You should also try our Peanut Butter Blondies and No-Bake Chocolate Peanut Butter Cookies.
Table of Contents
Why You’ll Love this Recipe
- Easy dessert for anyone to make. These take almost no time to whip up! The first time we made them, we ended up baking four batches that week because they are so delicious.
- No-mess cookie recipe. Using just one bowl, it’s easy to make these cookies on a weeknight or for a last minute get-together.
- 6 Affordable ingredients. We always have these ingredients in our kitchen, they’re easy to find and store well.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below
- Cream cheese: Gives that cheesy, signature flavor.
- Salted butter: The fat of the cookies that binds everything together.
- Large eggs: Makes the cookies chewy, yet airy.
- Vanilla extract: Adds caramel and floral notes to batter.
- Boxed yellow cake mix: The store-bought solution for the dry ingredients. Has all the leavening agent and flour for the perfect ooey gooey cookie every time.
- Powdered sugar: Used to garnish the cookies for a hint of extra sweetness and a pretty finish.
Laura Ashley’s Tip: You definitely want to make sure both the butter and cream cheese are softened for even mixing. If you forget to set them out on the counter, don’t worry! Simply microwave in 10-second intervals until just softened.
Tools You’ll Need
How to Make Gooey Butter Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together softened cream cheese and salted butter.
- Add eggs and vanilla extract, mixing until fully combined.
- Lastly, add the yellow cake mix and blend one last time. The batter will be soft and sticky. Refrigerate the dough 15 minutes.
- Fill a medium bowl with 1 cup of the powdered sugar. Using a large cookie scoop or tablespoon, create rounded balls of dough one at a time and roll in the powdered sugar until well coated. Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake 10-12 minutes, or until the edges are lightly golden. The centers should still look soft.
- Once cooled, dust the cookies with the remaining powdered sugar before serving.
Expert Tips
- Properly Soften Cream Cheese: Ensure that the cream cheese is softened to room temperature before mixing it with other ingredients. Softened cream cheese blends more smoothly, resulting in a creamier filling.
- Use High-Quality Ingredients: Opt for high-quality ingredients, especially when it comes to the butter and cream cheese. Using premium ingredients can significantly enhance the flavor and texture of the bars.
- Add Flavor Enhancers: You can add flavor enhancers such as vanilla extract, almond extract, or citrus zest to the filling for an extra layer of flavor.
- Allow to Cool Completely: Allow the cookies to cool completely before dusting with powdered sugar.
- Butter: I use salted butter, but unsalted works as well. If you choose to use unsalted, add a pinch of salt to the crust’s batter when mixing.
Variations on Gooey Butter Cookies: The best news is if you want to customize the flavor, just swap out the boxed cake mix as well as the vanilla extract. Chocolate, red velvet, even lemon are all great choices. The options are endless!
Storage
These gooey butter cake cookies store well in an airtight container on the counter for up to four days.
You can also freeze the cookies and then let them thaw before serving. They may not be quite as cakey after defrosting, but the flavor is still delicious.
FAQs
Using a lot of butter when compared to the classic cookie. Additionally, the cream cheese adds the chewy and moist texture.
The classic cake recipe is from St. Louis, Missouri and the cookies are a twist on that original recipe.
Don’t over-bake the cookies, the continue to cook on the hot baking sheet as they cool. This is important to keep in mind.
More Easy Cookie Recipes
- Lucky Charms Cookies
- Whipped Shortbread Cookies
- Haystack Cookies
- Heart-Shaped Chocolate Chip Cookies
Gooey Butter Cookies
Ingredients
- 8 ounces regular cream cheese softened
- 1/2 cup salted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 15.25 ounce box yellow cake mix
- 1 1/4 cups powdered sugar divided
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together softened cream cheese and salted butter.
- Add eggs and vanilla extract, mixing until fully combined.
- Lastly, add the yellow cake mix and blend one last time. The batter will be soft and sticky. Refrigerate the dough 15 minutes.
- Fill a medium bowl with 1 cup of the powdered sugar. Using a large cookie scoop or tablespoon, create rounded balls of dough one at a time and roll in the powdered sugar until well coated. Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake 10-12 minutes, or until the edges are lightly golden. The centers should still look soft.
- Once cooled, dust the cookies with the remaining powdered sugar before serving.
Video
Notes
-
- Properly Soften Cream Cheese: Ensure that the cream cheese is softened to room temperature before mixing it with other ingredients. Softened cream cheese blends more smoothly, resulting in a creamier filling.
-
- Use High-Quality Ingredients: Opt for high-quality ingredients, especially when it comes to the butter and cream cheese. Using premium ingredients can significantly enhance the flavor and texture of the bars.
-
- Add Flavor Enhancers: You can add flavor enhancers such as vanilla extract, almond extract, or citrus zest to the filling for an extra layer of flavor.
-
- Allow to Cool Completely: Allow the cookies to cool completely before dusting with powdered sugar.
-
- Butter: I use salted butter, but unsalted works as well. If you choose to use unsalted, add a pinch of salt to the crust’s batter when mixing.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
If I substitute with a lemon cake mix , do I exchange vanilla extract with lemon extract or would it make the cookie too lemony ?
Thanks
I would say vanilla would be sufficient for thet lemon flavor 😉
I made your gooey cookies that were great…can I add mini chocolate chips/ chopped nuts to chocolate cake..and dried blueberries to lemon cake mix
I love that you made them and liked them! 🙂 Yes, you can add up to 1/2 cup of add-ins. If you do dried fruit, I’d recommend plumping them with a juice first. For instance, when I use dried cranberries, I’ll heat orange juice, submerge the cranberries for about 30 minutes, drain them, and dry them before adding to the batter. Patience is a brand of cranberries I don’t have to plump because they’re already plumped with apple juice. SO…if your blueberry brand is already plumped, then you’re all set. That combo of lemon and blueberries will be delicious too! 🙂