The name says it all – these cookies are amazingly gooey, sweet, and delicious, AND they’re ridiculously easy to make. They are native to my home town – created in St. Louis – and they are a widespread favorite. I would make them at school for my roommates and boyfriend upon request and end up giving most of my batch away because they were so loved. These cookies are a crowd-pleaser, and there’s no way to make them healthy. But as they say, you can’t have your cookies and eat them, too…wait, you definitely can. Here’s the recipe, so get baking!
Gooey Butter Cookies
Time: 30-40 minutes, Serving: approximately 25-30 small cookies
Preheat oven to 375°F and prepare baking pans with butter or non-stick cooking spray
1 package of cream cheese (8 oz), softened
1 stick of butter, softened-almost melted
1 teaspoon vanilla
1 box of Super Moist Yellow Cake Mix**
1/2 heaping cup powdered sugar
1) Stir together cream chees and butter in a large bowl until completely combined.
2) Stir in the egg and vanilla.
3) Stir in the cake mix until well blended
4) With powdered sugar in a small bowl next to your batter, roll dough into small balls (about a tablespoon in size), drop each ball of dough in your powdered sugar and turn it enough to coat, and set on prepared pans. Space out the cookies so they have a little room to flatten and expand.
5) Bake for 8-12 minutes, checking on them and possibly allowing for an additional minute or two if they still look too gooey (the softness and the moist texture is part of what makes these cookies great, though, so try not to overcook). When done, remove and set on cooling racks.
Note: As you can see in the photo, some of the cookies absorb a lot of the powdered sugar. If desired, shake a little more on once they’re finished cooling.
**Any box of cake mix can be substituted for the Super Moist yellow cake, but use that for the original awesome cookies. Regular yellow cake mix works great, too, and chocolate cake mix is a yummy way to make chocolate gooey butter cookies. Try different mixes for different flavors.
Original recipe from Betty Crocker