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This gooey butter cookie recipe transforms the beloved ooey gooey butter cake into perfectly chewy cookies with just a handful of simple ingredients. The combination of cake mix, cream cheese, and butter creates an irresistible texture that stays soft for days.
I first made these for my daughter's bake sale, and they sold out faster than anything else on the table. Now they're our go-to when we need something impressive but don't have hours to spend in the kitchen.
Ingredients
- Salted butter softened to room temperature which adds richness and helps create that signature gooey texture
- Cream cheese softened properly creates that distinctive tangy flavor that sets these cookies apart from ordinary sugar cookies
- Large egg provides structure and helps bind everything together
- Vanilla extract enhances the buttery flavor profile while adding warmth
- Yellow cake mix contains all the dry ingredients you need in one box saving time and measuring
- Powdered sugar creates that beautiful crackly coating and adds a touch of extra sweetness
Step-by-Step Instructions
- Prep Your Station
- Preheat your oven to 350°F and line your baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze while ensuring even browning on the cookie bottoms.
- Create The Cookie Base
- Beat together the softened butter and cream cheese until completely smooth and creamy with no lumps remaining. This usually takes about 2 minutes with an electric mixer. The mixture should be pale yellow and fluffy. Add the egg and vanilla extract and mix until fully incorporated. The vanilla adds that classic warm flavor while the egg provides structure.
- Add Cake Mix
- Gradually add the cake mix to your wet ingredients, mixing just until combined. Overmixing will develop too much gluten and make your cookies tough instead of tender. The dough will be quite sticky at this point, which is exactly what you want for that gooey texture. If time allows, chill the dough for 15 to 20 minutes to make it easier to handle.
- Form Cookie Balls
- Using a medium cookie scoop or spoon, portion the dough into roughly 1inch balls. Roll each ball in powdered sugar until completely coated. The powdered sugar creates that beautiful crackly exterior that makes these cookies so visually appealing. Place cookies on your prepared baking sheet about 2 inches apart as they will spread while baking.
- Bake To Perfection
- Bake for exactly 10 minutes until the cookies are just set. This is critical do not wait for them to brown or they will lose their signature gooey texture. The cookies should look slightly underdone in the center but set around the edges. This ensures that perfect chewy interior.
- Cool And Enjoy
- Allow the cookies to cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely. This brief resting period helps them firm up enough to move without breaking. Once cooled, dust with additional powdered sugar if desired for an extra festive appearance.
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The cream cheese is truly the secret weapon in this recipe. While many cookie recipes rely solely on butter for richness, the cream cheese adds a subtle tanginess that cuts through the sweetness and creates that melt-in-your-mouth texture that keeps everyone reaching for more.
Flavor Variations
The beauty of this recipe lies in its versatility. While the classic yellow cake mix version is delicious, consider switching to chocolate cake mix for a rich cocoa flavor, or strawberry cake mix for a fruity twist. Red velvet cake mix creates a stunning visual effect, especially when served during holiday gatherings. For chocolate lovers, try adding mini chocolate chips to the dough before chilling.
Make-Ahead Tips
The cookie dough can be prepared up to 2 days in advance and stored covered in the refrigerator. When ready to bake, allow the dough to sit at room temperature for about 15 minutes to soften slightly, then proceed with rolling in powdered sugar and baking. Baked cookies freeze beautifully for up to 3 months when stored in airtight containers with parchment paper between layers.
Troubleshooting Sticky Dough
If your dough seems excessively sticky, first try chilling it for 30 minutes in the refrigerator. Coating your hands with a light dusting of powdered sugar while rolling the dough helps prevent sticking. Avoid adding additional cake mix to reduce stickiness, as this will change the texture of the finished cookies. Remember that a sticky dough is essential for achieving that signature gooey center.
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Common Questions
- → Do I have to chill the cookie dough?
Chilling is recommended but optional. The dough is naturally sticky, so chilling for 15-20 minutes makes it easier to handle and roll into balls. However, you can proceed without chilling if you're short on time.
- → Can I use different flavors of cake mix?
Absolutely! While the traditional version uses yellow cake mix, you can substitute with any flavor you prefer. Red velvet and chocolate (Devil's food) work particularly well, but feel free to experiment with lemon, strawberry, or other varieties.
- → Why didn't my cookies brown in the oven?
These cookies are meant to stay pale and not brown. The gooey, soft texture comes from slight underbaking. They're done when they're set but still light in color, typically after about 10 minutes of baking.
- → How do I know when the cookies are done baking?
The cookies are done when they're set around the edges but still soft in the center, typically after 10 minutes. They should have a crackly appearance from the powdered sugar but remain pale rather than golden brown.
- → What mix-ins work well with these cookies?
These cookies are versatile and accept many mix-ins. Try chocolate chips, chopped nuts, sprinkles, or flavor extracts like almond or lemon. You can also dip cooled cookies partially in melted chocolate for an extra treat.
- → How should I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed container with parchment paper between layers for up to 3 months.