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.
Have you ever used a white cake mix?
You can used just about any cake mix flavor and appropriate added flavor you want. I’ve made these using chocolate cake mix to carrot cake mix and everything in between. I also use the smallest size cookie scoop or even a melon baller to get smaller sized cookies. I’ve been able to get almost 40 small sized cookies using this recipe. Chilling is key when making smaller cookies. If you only have a 1 inch scoop, just cut the scooped ball in half. This is a great, easy go to recipe for the novice or expert. Let your imagination run wild.
These are amazing 🙂
Has this ever been tried with chocolate mix
Yes! It’s delicious with a chocolate cake mix too!
yummy but way more cakey than I wanted .. gooey butter cake is one of the best things ever and i was hoping for more of a chewyness like the bottom of a gooey butter cake .. .. think im gonna try with melted instead of softened butter .. maybe 2/3 of the cream cheese ..
I’m so stoked to try all these recipes. Thank uou for sharing.
You’re welcome!! Hope you enjoy them!
I used almond extract and just a little vanilla extract and these were the best cookies I’ve ever made!!! And so easy!
I love using almond extract in baking. I’m sure it was delicious! Thanks for sharing what you did. I’m so glad to hear you enjoyed the cookies!
I am going to try this recipe for sure. But, I’m going to add some chopped pecans to them and see if they are anything
like Mexican Wedding Cakes. Maybe an improvement 🙂 I will let you know! Although they won’t be as healthy with the processed food…cake mix 🙁 But you have to splurge once in awhile. Who said Mexican Wedding Cakes or anything yummy is healthy, anyway!
Very true! 😉 Hope you enjoy the recipe. You’ll have to let us know how they turn out with the chopped pecans. Sounds delicious!
Finely chopped pecans work well with these
Did it without the powder sugar because I am diabetic but still very good
I’m so glad you enjoyed it! Thanks for trying it out! 🙂
Made mine with white cake mix and added the rolls to some. OMG these were fantastic. Next time gonna try adding some nutella.
Mmnnnnnn – Nutella sounds delicious with these cookies! If you try it out let me know how it turns out. I would love to hear! Thanks so much for sharing what you did!
Do you think this would work with Lemon cake mix??
Yes!! It would be delicious!!
Should add mix until JUST combined in recipe for novice bakers. My dough is also extremely soft
Hope you enjoyed the cookies!