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.
Oh.My.God.
These cookies are heavenly. I followed the recipe exactly, except I baked them for 14 minutes, and let me just tell you I think angles sang when I tasted them. I made these for a friend’s birthday, which was literally the only thing that (just barely) stopped me from gobbling up the whole batch right then! Seriously, I’m not exaggerating, these cookies are by far the best I’ve ever tasted, not to mention the fact that there are so many different ways you can go with it! Next time I think I’m going to try it with pumpkin bread mix in honor of fall! Thanks for the delicious recipe 🙂
LOVE it!! Your comment made my day. They are definitely one of our favorite cookie recipes too. And I made a Pumpkin version too using Pillsbury’s Perfectly Pumpkin Cake Mix. They were sooo good! DELICIOUS!! https://lilluna.com/gooey-butter-pumpkin-cookies/
Made these for a bake sale that my daughter’s Girl Scout troop is having today. These are so good, so soft and so easy to make. These will definitely be on my go-to cookie list.
Thanks for taking the time to comment, Cheryl. So glad you like them. They are always on my go-to cookie list! 😀
sounds yummy!
They are SO yummy! Let me know if you ever give them a try. Would love to know what you think. 🙂
I honestly don’t know how many cookies this recipe makes because me & my husband kept eating them as I pulled them out of the oven! Such a great, simple recipe and the cookies were not overly sweet. 10 minutes left my cookies a little too gooey (so I baked them for 12 minutes) and the texture was perfect! If anyone is a fan of cream cheese, they will adore these cookies.
SO glad you liked them… they are definitely addictive, lol! 😀
Do you dip/roll the whole ball in powdered sugar before you bake it or just one side?
I roll the entire ball in the powdered sugar… hope that helps. 🙂
I roll my dough balls in regular sugar then again in the powered sugar. Seems to give the cookie a better crinkle effect. These cookies are the best. For Christmas, I bake a batch of chocolate, almond, butter and lemon then use tins for gifts. Everyone loves these and wants more!!! LOL
I love giving them as gifts! Those all sound so good! Thank you for letting me know!
These cookies are the best cookies I’ve ever had. *had. I made them yesterday and now they are gone. 🙁 Haha but thanks so much for the recipe! I dont ever want to make cookies again unless they are these lol!!!
Aren’t they SO GOOD?! They are definitely one of my favorites and so easy to make. 😀
Amazing cookies! I’m definitely making these again! Gooey goodness!
They are one of my favorites! Glad you liked them 🙂 Thank you!
I am considering making either the original butter cookies, or the chocolate rolo ones. Which do you guys like better?
Both are SO good, but the rolo ones are really good because of the caramel center. Just depends if you’re in a chocolate-y mood or not. 😉
Do you soften the butter or cream cheeses before you mix them? Or let them be at room temperature before you mix them? Thanks! They look sound so good!
I let them be at room temp. Need to add that to the recipe. Let me know how you like them. 🙂
Just pulled a batch out of the oven….oh my, soooooo very good, and I’m not easily impressed!!!! Impressed now!!! Super easy as well. Am actually putting this one in my family cookbook!!!
You’re sweet comment made my day, Ericka! SO glad you made them and liked them. They are definitely one of my “go-to” cookie recipes. Thanks for stopping by! 😀