Gooey Butter Cookies Recipe

 These Gooey Butter cookies are made with a yellow cake mix, butter, cream cheese, and a few additional ingredients. They are so gooey, chewy, and moist – it’s impossible to resist them!

When you need a quick and easy cookie recipe, cake mix cookies are the way to go! They’re so convenient, and you can easily switch up the flavors depending on the mix—like these Lemon Cookies, or Funfetti Cookies!

Gooey Butter Cookies on plate

made with cake mix – so easy!

We love making cookies with the kids, and today’s recipe for Ooey Gooey Butter Cookies (aka Butter Cookies) are a family-favorite. They are made with cake mix, butter and cream cheese and are so soft and moist that I have yet to meet someone who didn’t like them.

If you’re looking for a quick cookie recipe that will be a hit – this is your treat (they’re just as good as our Classic Chocolate Chip Cookies and Sugar Cookies)! This cookie is pretty much half a cookie and half a cupcake, and you really can’t go wrong with that. 😉

Another reason why I LOVE this recipe is because it can be easily changed up. Based on whatever cake mix you use, you can change the flavor up. You can also add candy and sprinkles on top or in the cookies which can take them to a whole new level.

For this specific recipe, we always use a yellow cake mix, and just sprinkle powdered sugar on top right when they come out of the oven. The powdered sugar melts and lightly frosts the top of the cookie.

Cake Mix Cookies with Cream cheese process pics

Making Yellow Cake Mix Cookies

We love simple cookies and love that these yellow cake mix cookies are just that.

To make them, beat butter, vanilla, egg and cream cheese until fluffy. Add the cake mix and mix until combined.

Chill for 30 minutes. Once chilled, roll into 1 – 1 ½ inch balls and roll in a bowl of powdered sugar. Place on cookie sheet and bake at 350 for 10-12 minutes. Once out, sift more powdered sugar on top if desired.

Place on wax paper to cool. Before cooling and right when you take the cookies out, that is the perfect time to add candy on top. We’ve added Hershey’s kisses when we’ve made gooey butter cookies with chocolate cake mix, and they are amazing!

Yellow Cake Mix Cookies process pics

Flavor variations

The possibilities are endless when it comes to the different kinds of gooey butter cookies you can make. This is partially because Betty Crocker and Pillsbury and Duncan Hines are constantly releasing new cake mixes, which means there are more recipes to try.

Here are some of the other recipes we’ve tried using the same recipe but with a different cake mix, and adding a few toppings.

Gooey Butter Cookie Variations

Additional Tips

Storing. Once cool, place ooey gooey butter cookies into an air-tight container and place on the counter for up to 3 days. They should take soft during that time period and although they have butter and cream cheese, they do not need to be refrigerated.

Can you make a cake version of these cookies? I’m so glad you asked! You can, and it’s one of our favorites. We have a recipe for Gooey Butter Cake which uses similar ingredients and makes a delicious cake/bar version of these cookies. Check it out HERE.

Ooey Gooey Butter Cookies on plate

I have tried so many varieties of these cake mix cookies in the past, so be sure to check them out. The Gooey Monster Cookies are especially popular with the kids, and especially around Halloween. 😉

For more favorite cookies, check out:

Gooey Butter Cookies Recipe

4.98 from 151 votes
Whether you call them butter cookies or cake mix cookies, you know they are ultra yummy! These cookies are made with a yellow cake mix, butter, cream cheese, and a few additional ingredients. They are so gooey, chewy, and moist - it's impossible to resist them!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 148 kcal
Author Lil' Luna



  • Beat butter, vanilla, egg and cream cheese until fluffy.
  • Mix in cake mix.
  • Chill for 30 minutes.
  • Roll into balls and dip in a bowl of powdered sugar.
  • Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.



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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. 5 stars
    First time doing these gooey butter cookies. Simple and easy, so good. Hubby loved them. Gonna try with some different cake mixes. Maybe lemon or even spice . Thanks for sharing this recipe.

    1. You’re welcome! It is so fun to make them with different mixes. Just gives it a different twist each time. Thanks for giving the recipe a try!

    1. You can definitely try! I haven’t ever tried a keto cake mix, but if you do, let us know how they turn out!

  2. Hi Kristyn, I haven’t made these yet so I cannot rate them. I was just wondering if the recipe is able to be doubled and still come out the same? I know some recipes can and some can’t be doubled. Just would save on having to whip up cream cheese and all two different times. 🙂 Can’t wait to try these! I think I may add some butterscotch chips to the original butter recipe cookies. That sounds delicious! I’ll be back to rate them after making them. Thanks!

  3. What size “box” cake mix? I have seen numbers all over the place over time and distance. They are shrinking and different countries have different size boxes. Thank you!

  4. 5 stars
    These were the bomb. It’s worth the sticky dough but I used gloves soo it wasn’t to bad. Instead of yellow cake mix I used pineapple and drained crush pineapple and added to mix..Totally awesome. I’m going to try cherry next..

  5. 5 stars
    Baked these cookies first using yellow cake mix, followed by chocolate fudge and then red velvet. Bake these cookies and you will not regret it! Chocolate fudge are the favorite, but any flavor cake mix works and will not disappoint!

  6. I’ve made this recipe many times over the years. I substitute 1 Tbs. cornstarch and 1 Tbs. water for each egg because my elder nephew is allergic to eggs. It never fails me.

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