Gooey Butter Cookies
Gooey Butter Cookies are a soft, indulgent treat with a creamy cream cheese center, perfect for any occasion.
Ingredients
For the Dough:
- 1 box 15.25 oz/432g yellow cake mix (e.g., Duncan Hines or Betty Crocker)
- ½ cup 115g unsalted butter, softened
- 1 large egg room temperature
- 1 tsp 5ml vanilla extract
For the Filling:
- 8 oz 225g full-fat cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 tsp 5ml vanilla extract
Instructions
Prepare the Filling
- In a medium bowl, I beat 8 oz cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth. I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 20 minutes to firm up.
Make the Dough
- In a large bowl, I combine 1 box yellow cake mix, ½ cup softened butter, 1 egg, and 1 tsp vanilla extract. I mix with an electric mixer until a soft dough forms. I cover and chill the dough for 30 minutes for easier handling.
Shape the Cookies
- I scoop tablespoon-sized portions of dough and flatten slightly in my palm. I place a frozen cream cheese ball in the center, wrap the dough around it, and roll gently to seal. I roll each ball in ½ cup powdered sugar to coat.
Bake the Cookies
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I place cookies 2 inches apart and bake for 11–13 minutes until the edges are set but centers are slightly soft. I let them cool on the tray for 5 minutes, then transfer to a wire rack.
Serve
- I serve Gooey Butter Cookies slightly warm, enjoying their soft, creamy centers and sugary crunch.