Melt-in-your-mouth soft and ooey gooey butter cookies are a cinch to make just with 5 simple ingredients, including handy boxed cake mix. This rich butter cookies recipe is sure to be a family favorite!
Jump to RecipeThese ooey gooey butter cookies are so easy to make, and they are melt-in-your-mouth delicious! Everyone who tries these cookies loves them (except my husband, Dean – more on his unique opinions in future posts)!
The best part about these cookies – other than how good they taste – is that they only take 5 ingredients that you probably already have on hand: a good yellow cake mix, butter, egg, cream cheese and powdered sugar.
Note from Hannah:
“These are probably my all-time favorite cookies. I really don’t like sweets that much, but I will say that recently when my mom made these cookies I took the whole bowl of them to my room to polish them off!”
Recipe Ingredients
Butter. Softened. An essential to make the most ooey gooey butter cookies, of course!
Egg. Room temperature is best when baking.
Cream cheese. Softened. This gives the cookies a yummy tangy taste.
Yellow cake mix. Boxed mix makes this recipe very easy. However, you can also use a homemade cake mix recipe if you like.
Powdered sugar. To coat the cookies and create that great crinkly texture.
How to Make the Best Butter Cookies
Note: The cream cheese, egg, and butter should be at room temperature for easy mixing.
- Preheat oven to 350.
- In a mixing bowl, cream the butter and sugar at a high speed until very light in color and creamy in texture. Scrape down the sides and bottom of the bowl frequently as these ingredients tend to stick to the sides. Add the egg and continue to beat on high until the mixture is fluffy and the ingredients are all incorporated.
- Add the dry cake mix and blend on low just until it’s completely incorporated. Put the dough into a medium sized bowl and cover with plastic wrap. Refrigerate for at least 30 minutes. At this point the dough can be kept in the refrigerator for up to 4 days before baking.
- Put about a half cup of powdered sugar in a small bowl. Form the dough into tablespoon-sized balls – I use a medium cookie scoop to get them all the same size. Please each ball in the powdered sugar and roll to completely coat with powdered sugar. You want a nice thick coating on each ball of cookie dough. Please the rolled balls onto an ungreased baking sheet, about 2 inches apart.
- Bake in the preheated oven for about 12 minutes or until the edges are just starting to become golden brown.
Cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Most of the powdered sugar will melt into the cookies, leaving a delicious sugary topping on each cookie. The texture will be light, yet creamy, with just the right amount of sweetness.
Enjoy – and let us know how they turned out if you try them!
Frequently Asked Questions
Cake mix makes a softer, lighter texture than a standard cookie dough recipe. Then add lots of butter and silky cream cheese, and these cookies are perfectly soft and tender!
Yes, you can make these cookies with any flavor of cake mix. I love using a spice cake and adding a little cinnamon to the powdered sugar when coating the dough.
Use your favorite GF boxed cake mix as an easy substitution.
Store any leftover cookies (not likely) in a tightly sealed container for up to 5 days. If you are stacking the cookies, you need to put parchment or waxed paper between the layers as the cookies will stick together a bit.
More Recipes to Try
Gooey Butter Cookies
24
cookies40
minutes25
minutes163
kcal1
hour5
minutesThis melt-in-your-mouth soft and ooey gooey butter cookies recipe is a cinch to make just with 5 simple ingredients, including handy boxed cake mix.
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Ingredients
1/2 cup 1/2 butter softened
1 large 1 egg
8 ounces 8 cream cheese softened
1 package 1 yellow cake mix butter recipe
powdered sugar
Directions
- Preheat oven to 350.
- With a mixer, cream butter and cream cheese until light and fluffy. Scrape the sides and bottom of the bowl and add the egg. Mix until the egg is well incorporated.
- Add the cake mix and mix on low just until it is incorporated. Do not overmix. Cover the bowl and chill for 30 minutes in the refrigerator.
- Place powdered sugar into a small bowl. Form the dough into tablespoon-size balls and drop into powdered sugar a few at a time. Roll to coat completely with powdered sugar. Place on ungreased baking sheet 2 inches apart.
- Bake for 12 minutes or until the edges are just starting to turn a golden brown. Cool on baking sheets for 5 minutes before removing to racks to cool completely.
Notes
- Store any leftover cookies in a tightly sealed container for up to 5 days. If you are stacking the cookies, you need to put parchment or waxed paper between the layers as the cookies will stick together a bit.
Nutrition Facts
- Calories: 163kcal
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