Description
These Gooey Butter Cake Cookies offer a delightful twist on the classic gooey butter cake, transforming it into soft, rich, and buttery cookies coated in powdered sugar. With a luscious cream cheese base and yellow cake mix, these cookies bake to a light, melt-in-your-mouth texture that’s perfect for any occasion. Easy to prepare and irresistibly delicious, they’re a fantastic treat to enjoy warm or store for later.
Ingredients
Cookie Dough
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla bean paste (optional)
- 1 box yellow cake mix (approximately 15.25 oz)
Coating
- 1/2 to 3/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking your cookies evenly.
- Prepare Dough: In a medium-sized bowl, combine the softened cream cheese, softened unsalted butter, vanilla bean paste (if using), and egg. Use a hand mixer or stand mixer to whisk the ingredients together until the mixture is smooth and well combined.
- Add Cake Mix: Gently fold in the entire yellow cake mix to the cream cheese mixture. Stir until just combined; the dough will be slightly sticky but cohesive. Set this dough aside.
- Roll and Coat: Pinch off a small piece of dough and roll it with your palms into a ball about 1 inch in diameter. Drop the ball into the powdered sugar and roll to coat completely. Place each coated ball onto a prepared cookie sheet lined with parchment paper or a silicone mat. Repeat with the remaining dough.
- Bake: Place the cookie sheet in the middle rack of the preheated oven and bake for 10 to 12 minutes. The cookies should remain light in color and should not brown on top. They will be soft and gooey.
- Serve and Store: Allow the cookies to cool briefly and serve warm for best gooey texture. Store any leftovers in an airtight container at room temperature for up to two weeks.
Notes
- For firmer cookies, chill the dough for 30 minutes before rolling and coating with powdered sugar.
- If vanilla bean paste is unavailable, substitute with 1 tsp vanilla extract.
- Ensure cream cheese and butter are fully softened for easier mixing and smoother dough.
- Do not overbake; cookies should appear slightly underdone to maintain gooey texture.
- Use a cookie scoop to ensure uniform cookie size.
