Name: Gooey Butter Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 (8 ounce) package cream cheese; ½ cup butter (softened); 1 egg; ¼ teaspoon vanilla extra; 1 box yellow cake mix; ¼ cup powdered sugar

These cookies are so easy to throw together and taste just like my favorite dessert (Cheesecake Chess Squares) in a cookie form! They are sure to be a crowd favorite!

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Gooey Butter Cookies Recipe

These cookies are so easy to throw together and taste just like my favorite dessert (Cheesecake Chess Squares) in a cookie form!

Prep Time 10

Cook Time 13

Total Time 23

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Ingredients

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, cream together cream cheese and butter.
Stir in the egg and vanilla.
Slowly add the cake mix until well blended.
Roll into 1 inch balls, and roll the balls in the powdered sugar.
Place 1 inch apart on an ungreased cookie sheet.
Bake for 10-13 minutes.

Nutrition

Calories: 110 kcal · Carbohydrates: 12 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 183 mg · Potassium: 69 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 145 IU · Calcium: 35 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Happy Valley Chow says:

Any cookie that has the word gooey in I know I will love. These sound delicious! Thanks for sharing and Happy Holidays :) Happy Blogging! Happy Valley Chow

Carmen says:

If I put this batter in a 9x13 for bars, do you know how long it would take to bake? Thanks

Lawanna says:

If you click on the link in the opening comments for Cheesecake Chess Squares, you will get the recipe for bars.

Lawanna says:

Made these yesterday because I am also crazy about the bars. The cookies are delicious!! Thanks for the great (and easy) recipe!

caroline calvert says:

could you use any kind of cake mix?

Cyd says:

We have only made these with yellow cake mix. I'm sure any flavor of cake mix would work.

Ruth H. says:

would these cookies be as good using a lemon cake mix instead

Cyd says:

It would be a lemon cookie taste, but sounds delicious!

Sherry says:

These are fluffy, gooey and delicious! Thank you!

Sylvia says:

Can this be done with a gluten free cake mix?

Cyd says:

We have never tried these cookies with a gluten free cake mix. Sorry we are not much help for you! Please let us know how it all turns out if you give it a try!

Chrissy Fratzel says:

Do you think you could make these for a bake sale ahead of time and freeze them? Freeze them after baked or as dough?

Cyd says:

Freeze them after baking. They will be fine to freeze in an airtight container or freezer bags.

Julie says:

About how many cookies does this recipe make? It looks so delicious!

Cyd says:

This recipe makes about 2 dozen butter cookies.

hellodolly says:

Making these on a Monday to serve Wednesday evening. How do you recommend storing them in the mean time? I wondered if I needed to freeze them for this short term amount of time due to the cream cheese factor, or if I can store them in a tupperware until Wednesday....?

janet says:

Was looking forward to these. Had never made them before but made a double batch because they sounded so awesome. So disappointed. I followed to a T. Quality ingredients as well. Super sticky, had to continually dust my hands. Taste like cake balls. 16 ounces of cream cheese and still cant taste it. Overpowered by cake mix. They are very pretty but not what I expected.

Angela Miller says:

I have was taken back by how super soft & the were delicious !

Dana says:

I refrigerate the dough for 30-45 minutes and then roll them. They are much easier to handle.

Join The Discussion

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Happy Valley Chow says:

Any cookie that has the word gooey in I know I will love. These sound delicious! Thanks for sharing and Happy Holidays :) Happy Blogging! Happy Valley Chow
Carmen says:

If I put this batter in a 9x13 for bars, do you know how long it would take to bake? Thanks
Lawanna says:

If you click on the link in the opening comments for Cheesecake Chess Squares, you will get the recipe for bars.
Lawanna says:

Made these yesterday because I am also crazy about the bars. The cookies are delicious!! Thanks for the great (and easy) recipe!
caroline calvert says:

could you use any kind of cake mix?
Cyd says:

We have only made these with yellow cake mix. I'm sure any flavor of cake mix would work.
Ruth H. says:

would these cookies be as good using a lemon cake mix instead
Cyd says:

It would be a lemon cookie taste, but sounds delicious!
Sherry says:

These are fluffy, gooey and delicious! Thank you!
Sylvia says:

Can this be done with a gluten free cake mix?
Cyd says:

We have never tried these cookies with a gluten free cake mix. Sorry we are not much help for you! Please let us know how it all turns out if you give it a try!
Chrissy Fratzel says:

Do you think you could make these for a bake sale ahead of time and freeze them? Freeze them after baked or as dough?
Cyd says:

Freeze them after baking. They will be fine to freeze in an airtight container or freezer bags.
Julie says:

About how many cookies does this recipe make? It looks so delicious!
Cyd says:

This recipe makes about 2 dozen butter cookies.
hellodolly says:

Making these on a Monday to serve Wednesday evening. How do you recommend storing them in the mean time? I wondered if I needed to freeze them for this short term amount of time due to the cream cheese factor, or if I can store them in a tupperware until Wednesday....?
janet says:

Was looking forward to these. Had never made them before but made a double batch because they sounded so awesome. So disappointed. I followed to a T. Quality ingredients as well. Super sticky, had to continually dust my hands. Taste like cake balls. 16 ounces of cream cheese and still cant taste it. Overpowered by cake mix. They are very pretty but not what I expected.
Angela Miller says:

I have was taken back by how super soft & the were delicious !
Dana says:

I refrigerate the dough for 30-45 minutes and then roll them. They are much easier to handle.