Name: Gooey Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 box (15.25 oz) yellow cake mix; ½ cup powdered sugar (for rolling)

Jump to Recipe·Leave a Review

These Gooey Butter Cookies are soft, sweet, and irresistibly rich. I love how they melt in my mouth with a chewy center and delicate powdered sugar coating. Inspired by the classic St. Louis Gooey Butter Cake, these cookies are easy to make and always a crowd favorite.

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients but delivers bakery-quality results. The cookies stay soft for days, and the texture is perfect — slightly crisp on the outside and gooey inside. They’re ideal for holidays, parties, or anytime I’m craving something sweet and buttery. Plus, they come together quickly with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Unsalted butter, softened
Egg
Vanilla extract
Yellow cake mix
Powdered sugar (for rolling)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I beat together the softened butter and cream cheese until smooth and creamy.
I add the egg and vanilla extract, mixing until fully combined.
I stir in the cake mix until a soft dough forms — it’s thick and slightly sticky.
I scoop the dough into small balls (about 1 tablespoon each) and roll them in powdered sugar.
I place the dough balls on the baking sheet, leaving space between each one.
I bake for 10–12 minutes, just until the edges are set but the centers are still soft.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. It takes 10 minutes to prepare and 12 minutes to bake.

Variations

I sometimes use lemon, chocolate, or red velvet cake mix for fun flavor twists.
A sprinkle of sea salt on top balances the sweetness beautifully.
For extra richness, I add white chocolate chips or drizzle melted chocolate over the top.
I chill the dough for 30 minutes before baking for thicker cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them for up to 3 months. When I want to enjoy them warm, I pop them in the microwave for about 10 seconds to bring back that gooey texture.

FAQs

Why are my cookies too flat?

If the dough is too warm, the cookies can spread too much. I chill the dough before baking to keep them thick and gooey.

Can I use a different cake mix flavor?

Yes! I love experimenting with flavors like strawberry, chocolate, or spice cake.

How do I know when they’re done baking?

I take them out when the edges are set but the centers still look soft — they’ll continue to firm up as they cool.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 2 days or freeze it in pre-rolled balls for quick baking later.

Can I skip the powdered sugar?

You can, but it adds that signature crackled, sweet coating that makes them so delicious.

Conclusion

These Gooey Butter Cookies are one of my go-to desserts when I want something quick, rich, and comforting. I love their buttery flavor, soft texture, and how easily they come together with pantry staples. Every batch disappears fast — they’re simply irresistible!