Ooey Gooey Butter Cookies Recipe (aka Cake Mix Cookies)
Ooey gooey cookies, also known as cake mix cookies, take just a handful of ingredients and taste fancy. They will never guess that these cookies come from a box of yellow cake mix!
Ingredients
- 1 18.5 ounce package yellow cake mix (make sure the boxed cake mix is 18.5 oz - see my note below - also you can buy gluten free yellow cake mix to make this recipe gluten free or experiment with other cake mix flavors such as lemon)
- 1 8 ounce package full-fat cream cheese, softened
- 1/2 cup unsalted butter softened (do not use margarine)
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- What if I cannot find a 18.5 oz package cake mix? Isn’t it sneaky how manufactures have quietly reduced the cake box ounces from 18.5 ounces to 15.25-16.25 ounces for the same or higher price? So there are a couple of ways to adjust this recipe if you cannot find 18.5 oz cake mix boxes. What I do is buy two cake mixes and then measure out the extra ounces using my food scale then I keep the rest in the bag/box for my next cookie baking day. Alternatively add 5-6 tablespoons of flour.
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In your KitchenAid stand mixer (or medium sized bowl), cream together the softenened cream cheese and butter.
- Add the egg and vanilla and stir.
- Slowly add the yellow cake mix (or gluten-free yellow cake mix) in batches, and stir until well blended. You may need to scrape down the sides of the bowl and mix again.
- Put in fridge for 1-2 hours. In the meantime, pour the confectioner's sugar into a shallow bowl.
- Scoop up the ooey gooey butter cookie dough and coat in confectioner's sugar. Roll in the palms of your hands to make them a bit more round.
- Place on a silipat-covered cookie sheet about 1 inch apart. They will not spread very much while baking.
- Bake for 10 to 13 minutes. BE CAREFUL TO NOT OVERCOOK! You want them to be gooey in the middle. Experiment with a couple in a trial batch and adjust baking time to your oven. I also recommend sliding the Silipat off of the hot cookie sheet, letting the cookies cool about 5 minutes on the Silipat, and then moving them onto wire racks to fully cool.