These gooey butter cookies are made with a cake mix base, butter, sugar and cream cheese! Like ooey gooey butter cake but in a cookie form with irrestible chewy texture.
Ooey Gooey Butter Cookies with Cake Mix
If you’re looking for a simple cake mix cookie recipe, gooey butter cookies are it! I’m talking homemade but not exactly from scratch which is exactly what happens when you take classic butter cookies and turn them into cake mix cookies!
Ooey gooey butter cookies with cake mix are the handheld version of gooey butter cake with a soft cake-like texture that is chewy, buttery and sweet. I used a yellow box cake but you can switch up the flavor to lemon cake mix cookies or funfetti cake mix cookies!
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!
Ingredient Notes
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 full fat softened cream cheese is best. Using this thick, tart, and creamy spread adds moisture and rich taste.
- Cake mix: We’re using yellow boxed cake mix for this recipe but it’s easily adaptable to whatever you’ve got in the pantry including strawberry or chocolate.
- Powdered sugar: Rolling the gooey butter cookies around in powdered sugar just before and after baking gives them a sweet and tender final touch.
How to Make Gooey Butter Cookies
- 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°F and bake for 10 minutes until cookies are set. You don’t want them to brown, so keep an eye on them. Allow 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! White cake mix is a popular choice.
- 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 over bake. 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.
Storage and Freezing
- Store: Keep leftover cookies in an airtight container on the counter for up to 3 days.
- Freeze: Cool completely then flash freeze on a parchment lined baking sheet before transferring them to a freezer-friendly bag or container. This helps the soft, cake-like cookies stay intact. Thaw and enjoy.
Need more cake mix cookies in your life? Try Texas sheet cake cookies, snickerdoodle cake mix cookies and strawberry cake mix cookies.
More Cake Mix Cookies
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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!
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.
Gooey butter cake is one of my favorite desserts and reminds me of home. I love these cookies to get that same flavor but easier than making a whole cake! I bring these to parties and always get asked about the recipe.
So glad you love the gooey butter cookies!
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.