Gooey Butter Cookies Recipe

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Oeey soft, buttery, melt-in-your-mouth gooey butter cookies are made with six easy ingredients in less than thirty minutes. Every time I make these, my family devours them.

A cooling rack full of gooey butter cookies.

If you live with cookie monsters, these are a must. They are going to go very quickly, so put a few aside for yourself. If you like this recipe, try gooey butter cake, cream cheese pound cake, and lemon ricotta cookies.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Butter: Use unsalted as there is enough salt in the cake mix.
Cream cheese: Use full-fat cream cheese for the best flavor and texture.
Vanilla extract: the pure stuff, please
Cake mix: yellow butter or yellow cake mix. You can use anything from 13.25 to 15.25 ounces.

How to Make Gooey Butter Cookies

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

First, beat the butter until smooth on medium speed using a stand mixer with the paddle attachment or a handheld mixer. Add the cream cheese and beat on medium speed until blended and creamy.

Reduce the speed to low and add the egg and vanilla extract. Mix until incorporated. Add the cake mix and continue mixing until blended, scraping down the bowl and beater as needed. The dough will be thick and slightly sticky.

Some of the steps to making gooey butter cookies. First, beat the butter until smooth on medium speed using a stand mixer with the paddle attachment or a handheld mixer. Add the cream cheese and beat on medium speed until blended and creamy.

Reduce the speed to medium-low and add the egg and vanilla extract. Mix until incorporated. Add the cake mix and continue mixing until blended, scraping down the bowl and beater as needed. The dough will be thick and slightly sticky.

Using a 1 1/2 tablespoon cookie scoop dipped in the powdered sugar, scoop the dough out and roll it through the powdered sugar. Place the cookie balls about 2 inches apart on a parchment paper covered baking sheet. Bake for 10-12 minutes or until lightly browned on the edges.

Some of the steps to making gooey butter cookies. Using a 1 1/2 tablespoon cookie scoop that has been dipped in the powdered sugar, scoop the dough out and roll it through the powdered sugar. Place the cookie balls about 2 inches apart on a parchment paper covered baking sheet.

Preparation Tips for Gooey Butter Cookies

Do not overbake these cookies. They are at their best when they are soft.
Beat the butter first until smooth and creamy. Then add the softened cream cheese and beat until smooth and creamy. This process helps ensure a nice, smooth consistency.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

A serving plate full of gooey butter cookies with a glass of milk and the rest of the cookies in the background.

Frequently Asked Questions

Can you freeze gooey butter cookies?

Yes, freeze after baking or before baking. To freeze the dough, roll the dough and place it on parchment-covered baking sheets. Ensure the dough balls aren’t touching so they don’t freeze together.

Place the whole sheet in the freezer until frozen, and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake, place the cookies on a parchment-covered baking sheet and let them thaw a bit while you preheat the oven. Frozen cookies may require an additional one to two minutes of baking time.

To freeze baked cookies, cool them thoroughly and store them in a sturdy airtight container. Freeze for up to 3 months.

Can I make these into bar cookies?

No, I do not suggest that. Instead, use my gooey butter cake recipe for bars.