Name: Gooey Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1 box (15.25 oz) yellow cake mix (dry); 1/2 cup powdered sugar (for rolling)

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These Gooey Butter Cookies are soft, sweet, and melt-in-your-mouth delicious with a slightly crisp edge and a rich, buttery center that’s irresistibly gooey. I make them with simple ingredients and cream cheese to give them that signature soft texture and indulgent flavor. They’re quick to whip up and always disappear fast from the cookie tray.

Why You’ll Love This Recipe

I love these cookies because they’re the perfect mix of rich, tender, and chewy. They have that nostalgic, cake batter-like flavor with a delicate powdered sugar coating that cracks beautifully when baked. Unlike traditional butter cookies, these have a gooey center that makes each bite feel like a little indulgent treat. Whether I’m baking for a holiday, a cookie exchange, or just a sweet craving, these cookies never let me down. Gooey Butter Cookies

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 (dry)
Powdered sugar (for rolling)

Directions

I start by beating the cream cheese and butter together in a large bowl until smooth and creamy.
I mix in the egg and vanilla until fully combined.
I gradually add the dry cake mix to the wet ingredients and stir until a soft dough forms.
I chill the dough in the refrigerator for at least 30 minutes—this helps make it easier to handle and prevents spreading.
Once chilled, I scoop the dough into small balls and roll each one in powdered sugar until fully coated.
I place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
I bake at 350°F (175°C) for 10–12 minutes, just until the edges are set and the centers still look soft.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up as they cool but keep their gooey center.

Servings and timing

This recipe makes about 24 cookies. It takes around 10 minutes to prep, 30 minutes to chill the dough, and 10–12 minutes to bake.

Variations

I’ve made them with different cake mixes like lemon, red velvet, or chocolate for fun flavor twists.
For a festive touch, I sometimes add colored sprinkles to the dough or roll them in colored sugar instead of powdered sugar.
If I want a richer flavor, I use a butter golden cake mix or add a pinch of almond extract.
I’ve folded in white chocolate chips for an extra gooey, melty bite.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and gooey, especially if I keep them tightly sealed.

To freeze, I place the baked and cooled cookies in a freezer-safe container or bag and store them for up to 2 months. I thaw at room temperature before serving.

No need to reheat, but if I want that fresh-from-the-oven softness, I microwave one for about 5–8 seconds. Gooey Butter Cookies

FAQs

Do I have to chill the dough?

Yes, I always chill it. The dough is very soft and sticky, so chilling makes it easier to roll and helps the cookies hold their shape while baking.

Can I use homemade cake mix?

Absolutely. If I don’t have a box of cake mix, I use a homemade dry cake mix substitute with flour, sugar, baking powder, and salt.

Why are my cookies not gooey in the center?

They might be slightly overbaked. I take them out when the edges are set but the centers still look a little soft. They’ll firm up as they cool while keeping that gooey center.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough a day in advance and keep it covered in the fridge until I’m ready to bake.

Can I skip the powdered sugar?

I recommend keeping it—it adds a nice contrast to the gooey center and gives that classic cracked cookie look. But I’ve rolled them in granulated sugar or nothing at all for a less sweet version.

Conclusion

These Gooey Butter Cookies are the kind of dessert I keep in my recipe box for any time I need a soft, sweet, and simple treat. They’re rich, buttery, and full of that nostalgic charm that keeps everyone coming back for seconds. Whether I’m baking them for a holiday or just because, they never last long—and I always find myself making another batch.