We LOVE making cookies with the kids, and these gooey butter cookies are a family favorite! They are soft, sweet, and irresistibly chewy. They also have that signature buttery flavor and melt-in-your-mouth texture that makes them absolutely addictive.
Made with just a few simple ingredients, including cake mix and cream cheese, these cookies come together quickly and always turn out perfectly. They’re a family favorite for holidays, parties, or any time you need a quick dessert that everyone will love.
When you need a quick and easy cookie recipe, cake mix cookies are the way to go! You only need a handful of ingredients, and they prep in 5 minutes!
They’re so convenient, and you can easily switch up the flavors depending on the mix, like these Frosted Lemon Cookies or Funfetti Cookies.
Why we think you’ll love it:
- Mix it up with a flavor change. Easily change the flavor by using your favorite flavor of cake!
- Extra soft and chewy. They are made with cake mix, butter, and cream cheese and are so soft and moist.
- Unbelievably easy. Simply dump, mix, roll, and bake. The batter uses a handful of ingredients and is prepped in only 5 minutes!
Gooey Butter Cookie Ingredients
- Cream cheese (8 ounces, softened): Adds richness and a creamy texture.
- Unsalted butter (½ cup, softened): Gives the cookies their signature buttery flavor.
- Egg (1): Helps bind everything together. Room temp eggs work best.
- Vanilla extract (½ teaspoon): Adds warmth and flavor depth.
- Yellow cake mix (1 box, 15.25 ounces): The base that keeps the recipe simple and gives the cookies light texture. One reason we love this recipe is that you can easily use another flavor, like strawberry or chocolate cake mix.
- Powdered sugar (1 cup, plus more for dusting): Creates that classic sweet coating and crackled finish.
How to Make Gooey Butter Cookies
BATTER. In a large bowl, use an electric mixer (or a stand mixer with the paddle attachment) to beat cream cheese, butter, egg, and vanilla with a hand mixer until fluffy.
- Add the cake mix powder and mix until combined. Chill for 30 minutes.
PREP. Preheat the oven to 350°F.
BAKE. Place powdered sugar in a shallow bowl. Scoop and roll dough into 1½-inch cookie dough balls then roll in powdered sugar until well coated. Place onto a lightly greased baking sheet.
- Bake for 10–12 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a wire rack to cool.
ENJOY! Sift more powdered sugar on top, if desired.
Kristyn’s Recipe Tips.
- We make sure the butter and cream cheese (full-fat) are at room temperature for a smooth batter and to prevent lumps.
- To keep the cookies from spreading too thin while in the oven, we always chill the dough for the full 30 minutes.
- These cookies are meant to be soft and slightly underbaked. They will still look soft in the center but will continue to set as they cool on the baking sheet.
- Roll generously in powdered sugar for that pretty crackled top.
- Add extra powdered sugar after baking for a bakery-style look.
Gooey Butter Cookie Recipe
Video
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 egg
- ½ teaspoon vanilla extract
- 1 (15.25-ounce) box yellow cake mix
- 1 cup powdered sugar, plus more for dusting
Instructions
- In a large bowl, beat cream cheese, butter, egg, and vanilla with a hand mixer until fluffy.
- Mix in cake mix until combined, and chill for 30 minutes.
- Preheat the oven to 350°F.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1½-inch balls and roll in powdered sugar until well coated. Place onto a lightly greased cookie sheet.
- Bake for 10–12 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
- Sift more powdered sugar on top, if desired.
Notes
- Easily change the flavor by using a different cake mix, like strawberry or chocolate cake mix.
- The butter and cream cheese should be at room temperature for a smooth batter and to prevent lumps.
- The 30-minute chill is important for preventing the cookies from spreading too thin.
- These cookies are meant to be soft and slightly underbaked. They will still look soft in the center but will continue to set as they cool on the baking sheet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place the dough in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 3 days, or see How to Freeze Cookie Dough.
Place cooled cookies in an air-tight container on the counter for up to 3 days, or freeze for up to 3 months.
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This recipe was originally published July 2010.
I havent made this yet bUt am wondering why the recipe says 1/2 cup of buttervabd the video looks like you used 1 cup
It is 1/2 cup 🙂 Enjoy!
The video shows 2 sticks of butter but the recipe only calls for 1 stick. Can you clear up this confusIon?
It is one stick 🙂
Your recipe says 1/2 cup butter which is one stick but on youR video you sHow two sticks of butter along with the cream cheese??♀️
Hi ? no need to reply, seems like as soon as I Commented, all these same issues popped up. Thanks
Can these be made without the cream cheese? Looking for more of a butter cookie and don’t want the cream cheese or sugar to over power the butter from it since the recipe doesn’t call for a lot butter. Tried a butter cookie recipe for Christmas eve and there were terrible, trying to redeem myself. Thank you.
I have not tried making them without the cream cheese, so I am not sure how’d they turn out. You could find a substitute if you google cream cheese substitutes in cookies?
I have a Batch in the oven as We speak . The recipe says 1/2 cup of butter but your video shows two sticks and that woukd be a full cup . So which is it . I only put one stick i hope i didNt ruin this
Nope, one it is 🙂 I sure hope you liked them!
I made these tonight for work tomorrow. I have a friend who is vegan so I altered the recipe:
Vegan butter
Vegan cream cheese
1/4 apple sauce for the EGG
I am not Vegan, and most vegan food I have tried I haven’t really cared for, but these turned out really delicious!
Since It is Christmas time, I used red velvet cake mix. Very festive!
I also made the cookies using your recipe with chocolate cake mix. So yummy!!
Thanks for sharing your recipe!!
Sounds perfect!! I am so glad to share 🙂 Thank you for letting me know!
i’D LIKE TO MAKE THESE COOKIES FOR MY GRANDCHILDREN. iS THE CREAM CHEESE TASTE OVERPOWERING?
Not to me 🙂 These are one of my most popular cookies. I hope you try them 🙂
I plan on making these early next year. I’ll let you know what my grandson and granddaughter think of them. Thank you for such a quick response. Have a Happy Holiday.
Has any tried these with GLUTEN free cake mix? Id like to try them but dont want to wast3 gf cake mix! $$$
these are some of the most tasty cookies I have ever had!
I took these to a church function & the ladies couldn’t get enough! i had so many wanting the recipe. I am usually a chocolate person, but these are right up there with them. they are super soft & melt in your mouth!