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.
Are you using 18, 16 or 15.5 oz cake mix?
I feel like most cake mixes have dropped down to either the 16 or 15 oz sizes now. Either of those should work just fine!
Can you do this with chocolate cake mix
You sure can! Let me know how they turn out for you. I would love to hear!
My cookie balls rolled really well after 30 min in the freeze. Still a bit sticky but no different than other cookies I roll. I was a bit disappointed in the flavor, not much to it. But I also ate it right out of the oven so they might be more flavorful when completely cooled.
I tried these for the first time and they are yummy…BUT I clearly did something wrong. I know it’s a sticky dough but mine was beyond sticky and wouldn’t really form a ball. We decided chilling longer than 30 would help but even after an hour and a half they were barely workable. When cooking they spread way out as well. What did I do? Did I let the butter and cream cheese get too soft? Did I over mix? I’m not sure keeping dough in fridge overnight would have helped. Good news is they were still yummy but they weren’t pretty and wouldn’t take them anywhere lol.
I’m glad you loved the flavor! I usually use room temp ingredients and mix them just until combined, so then chilling for the 30 minutes works just fine. Thanks for giving the recipe a try!!
Because of how sticky the dough was .. I dumped it onto wax paper, rolled it up, (like the kind bought at the store) put into the freezer for 30 mins & cut them. Once removed from the oven & cooled .. I dipped the tops into a powdered sugar & cream cheese glaze. 😋
These are fantastic!!! I added 2 teaspoons vanilla. They are heaven!
Can someone please tell me if you press the cookie down a little bit before baking? I went through the comments and watched the video and the author says she pressed her cookies down using her 3 middle fingers and her video shows her not pressing them down. I would really appreciate it if anyone can let me know? I am not a great baker so these kinds of details are pretty important to most of us amateurs! Thank you!
You don’t necessarily need to press them down. As you can see in the video, they turn out great not pressed down.
I suck at timing cookies. Is there a telltale sign they are done without wasting a batch? I love making gooey butter cake, but the cookies have less sugar, so I would love to ace making these.
I usually check the sides and if they are golden in color and the top doesn’t look too glossy (like raw cookie dough still), then they are usually done. They will set up a little as they cool too.
So easy and so yummy!
Can’t wait to try this recipe
Made these with Peppermint extract in place of the vanilla and decorated with melted white chocolate chips and crushed candy canes. Perfect for the holiday cookie swap!
Oh so fun!! That sounds delicious and definitely perfect for this time of year.
I want to try them now!!
These are so good! And so addicting!!
Would u think 300 or 325 for air fryer baking?
So soft and yummy 😋