These gooey butter cookies are made with boxed yellow cake mix, butter, sugar and cream cheese just like gooey butter cake! They are moist, chewy and irresistible.
Quick and easy cake mix cookies are my favorite timesaver in the kitchen! Try chocolate chip cake mix cookies, lemon cake mix cookies or even funfetti cake mix cookies.
Table of Contents
Ooey Gooey Butter Cookies Recipe
If you’re looking for a simple cookie recipe, gooey butter cookies are it! I’m talking homemade but not exactly from scratch kind of simple which is exactly what happens when you take classic butter cookies and turn them into cake mix cookies!
This gooey butter cake cookie is the handheld version of gooey butter cake with the same cake-like texture that is chewy, buttery, soft, and sweet. They are one of the best Christmas cookies for a Christmas dessert board and disappear at a cookie exchange!
Why You’ll Love This Recipe
- Rich and buttery. The combination of butter and cream cheese makes them rich and buttery like these cream cheese cookies!
- Light texture: Using a cake mix adds a light cake-like texture to them which makes them all kinds of addicting, just like my red velvet cake mix cookies!
Recipe Ingredients
Making these yellow cake mix cookies is so easy with only 6 ingredients!
Find the printable recipe with specific measurements below.
- Butter: Remember to soften your butter to room temperature well in advance. This is what gives the cookies their buttery flavor and texture.
- Cream cheese: Room temperature softened cream cheese is best. Using this thick, tart, and creamy spread helps to add moisture and richness to the cookie dough.
- Cake mix: We’re using yellow for this recipe but this recipe is easily adaptable to whatever you’ve got in your cupboards. The yellow is soft and pretty and works for any special occasion!
- Powdered sugar: Much like Mexican wedding cookies or chocolate crinkle cookies, rolling the gooey butter cookies around in powdered sugar just before and after baking gives them a sweet final touch.
How to Make Gooey Butter Cookies
Just a few simple steps go into making gooey butter cookies with cake mix. You’re just 1 hour away from a fresh batch!
- Make the batter. Beat together the butter and cream cheese in a large bowl until creamy. Add the egg and vanilla extract then mix in the cake mix until just combined. If you have time, chill the dough for 15-20 minutes.
- Scoop out the dough. Use a medium cookie scoop or a spoon. This will help to keep all the cookies the same size.
- Roll in sugar. Place each ball of dough in a shallow bowl of powdered sugar and roll it around until coated. Arrange cookie dough balls on a prepared baking sheet lined with parchment paper.
- Bake and cool. Transfer the baking sheet to a preheated 350-degree oven and bake for 10 minutes until the cookies are set. You don’t want them to brown, so keep an eye on them. Allow them to cool before transferring them to a wire rack to cool completely. Feel free to dust with extra sugar if desired.
Tips and Variations
- Change the flavor. Use whatever boxed cake mix flavor you want! Make pumpkin cookies with cake mix or Rolo cookies with chocolate cake mix.
- Add-ins. Add a few mix-ins like chocolate chips, butterscotch chips, or white chocolate chips, or dip the cookies in melted chocolate and festive sprinkles!
- Tools. These ooey gooey butter cookies can be made with a bowl and electric mixer or a stand mixer with the paddle attachment. You can also whisk by hand.
- Chill the dough. If you have the time! It will be easier to work with since it’s sticky.
- Do not overmix. Once you’ve combined the yellow mix with the batter, do not continue to stir. This will end up in denser cookies that aren’t as chewy as you’d like.
- Don’t overbake. You don’t want them to get to the point of being golden brown. This is a sign they’re being overdone and won’t be as chewy and gooey.
Need more cake mix cookies in your life? Try Texas sheet cake cookies, snickerdoodle cake mix cookies and strawberry cake mix cookies.
More Easy Cookie Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Gooey Butter Cookies
Video
Ingredients
- ½ cup (113 grams) salted butter , softened
- 1 (8-ounce) package cream cheese , softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15.25-ounce) box yellow cake mix
- ½ cup (55 grams) powdered sugar
Instructions
- Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine cookie dough. In a large bowl, beat 1/2 cup butter and 8 ounces cream cheese until creamy. Add 1 egg and 1 teaspoon vanilla. Mix in the cake mix just until combined. If you have time, chill the dough 15 to 20 minutes (it will make it a little easier to work with, since it is sticky).
- Scoop. Using a medium cookie scoop or spoon, scoop the dough onto the baking sheet. In a shallow bowl, add the powdered sugar. Roll dough into 1-inch balls and roll in the sugar until coated. Place on baking sheet.
- Bake. Bake 10 minutes, or until the cookies are set. You don’t want them to brown.
- Cool. Let cool a few minutes on the baking sheet before transferring to a wire rack to cool completely. You can dust with extra powdered sugar if desired.
Notes
- If you’re a fan of red velvet cake, use a red velvet cake mix.
- If you’re a chocolate lover, you can use a Devil’s food cake mix.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It’s almost like a knock-off cookie version of the popular gooey butter cake originating in St. Louis, Missouri. Not the original though, the one that came after that uses cream cheese and cake mix!
Yup! They have the same flavors and some of the same textures, although these cookies don’t use cream cheese as a layer, but instead in the dough to help with consistency.
Once you’ve rolled the dough into balls, place them on the baking sheet and freeze them for 30 minutes until solid. Transfer them to a freezer bag and keep them frozen for up to 3 months. Thaw and bake when ready.
Keep leftover cookies in an airtight container on the counter for up to 3 days.
To freeze them, cool them completely then transfer them to a freezer-friendly bag or container. Separate the layers with parchment paper. Pull one or two out when you want or thaw them all at once for your guests.
Categorized as: American, Cake Mix Cookies, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Has anyone used a sugar free/zero sugar cake mix to make these? I’ve made the regular varieties tons of times and love them, but trying to cut back on the sugar aspect….
Hi Adrienne! I haven’t tested this recipe using sugar free cake mix. If you try it, let me know how it works out :)
Made these as part of my Christmas baskets this year. I chilled the dough per suggestions, and sprinkled more 10x sugar on the top when baked. I liked the cookie and didn’t find it to be cake-like or overly sweet, but I just wish it had more of a butter taste to it!
I’ll make these cookies again, but I think I will use a butter cake mix versus a yellow cake mix, and see if that does the trick! Thanks for the recipe!
Hi Donna! I’m so glad to hear that you loved the cookies! Great suggestions, thanks for sharing! :)
I’m giving five stars for now, but I thought the yellow cake flavor was overpowering. I used Duncan Hines yellow cake mix. I’m going to switch cake mix flavor next time, and omit the extra vanilla. I will update when I do.
Has anyone tried using a gluten free cake mix for this recipe? I may try it and let you know.
I haven’t, but let us know if you test it out!
Can these be made in a cookie press?
I haven’t tried, but here is my favorite recipe for a cookie press: https://www.iheartnaptime.net/spritz-cookies/
Made these and added some sprinkles for color. So delicious they are addictive. I did find the sticky dough to be impossible to use an ice cream scoop with so just used a spoon….that sticky dough is the only drawback but not enough to keep me from making more. Soon!!!
Glad you enjoyed them! I find if I refrigerate the dough for a little bit it helps :)
I went the extra mile. :-) Refrigerated 24 hours and kept the dough cold as I worked with it. Maybe the brand of cream cheese? Who knows. Butt they were so good I’m making another batch or two to take to a Christmas party this weekend. If I can stop eating them.