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.
How many cookies does the recipe make? So excited….using devils food cake & making them for a cookie party tomorrow!!
It makes close to 3 dozen 🙂 Those will be delish with devils food!! Have fun!
How do you tell when they’re done?? I put three trays in the oven at the same time (I made the monster cookies, so cute!), which at least in my oven always slows down the baking time. But I can’t tell when to pull them out….
If they are still jiggling in the middle, you know they aren’t done. The bottoms get a little brown, but I like mine at the lowest amount of time, rather than longer. I prefer soft cookies, over crispy. Now, since three trays are in, it may take a little longer! Hope that helps!
Its Look Amazing …!!! I will Try Next Week ..!!
Thanks Linda!! They are a favorite!! Hope you like them!!
Wondering if I could freeze them?
I haven’t personally done that, so I wish I knew for sure how’d they turn out. You could possibly freeze the dough and not the cookies. Let me know what you do, I’d love to know.
My daughter is a junior in high school and the juniors put on the prom for the seniors and this weekend is prom. I volunteered to make cookies. I wanted something other than your run of the mill cookie but I also wanted easy, so of course I turned to pinterest where I found this recipe. Last night I did a trial run and I have to say they are delicious and they turned out perfectly!! I used the funfetti mix to make them look fun for prom. We ate some right from the oven and knew we found the right cookie. I do have to say that we had one this morning before school and it was even better after it had set up. They are not overly sweet and they are so delicate and pretty. Tonight when I make the cookies I may add more sprinkles to the batter for more color. I am so glad that I found this recipe and I know I will be making them again and again in many variations!
Thank you so much Kathy!! These would be perfect for prom!! We love these cookies so much and you’re right, they taste even better after they have set. They stay so soft! Thanks for sharing and hope they’re a hit!
Trouble with lumpy not fluffy batter???
I just made these cookies and followed the exact recipe except added white chocolate chips and macadamia nuts and they were a hit by all who ate them! Very happy I found this recipe!!
Hi Kendal!! White Chocolate chips and macadamia nuts sound like a great addition. Glad they were loved! Thanks for stopping by. 😉
Hi, cant wait to make these, but I do have a question. Should the cream cheese and butter be at room temperature or out of the fridge and still firm?
GOOD QUESTION!! I just updated the recipe. It does help to have both the butter and cream cheese softened. 😉
I just made these yesterday. My husband’s verdict – he’s leaving me for them. Beyond buttery, gooey and delicious!
LOL!!! I’m so glad they were a hit!! Thanks for stopping by. 😉
Is is possible to turn this cookie into a mini cupcake.. I’m suggesting going through all the steps down to the rolling in the powdered sugar and then instead of putting them on a cookie sheet, put them into mini muffin (or tea cake) pans.. any thoughts.. I have everything read to go but would like to make a little teacake rather than a cookie.. thanks.
I actually did it.. in Mini-Cupcake/Teacake tins. and it worked.. not really gooey.. but made the process much simpler than regular cupcakes.. used a small scoop but really likely not small enough just to do a teacake, so they look like mini- big top muffins. I used a vanilla cake mix and a lemon cake mix combined.. added a little Lemon essence (as well as the vanilla) and the powedered sugar made a nice crust on top.