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Cake Mix Gooey Butter Cookies

Jessica Walker
Updated Jul 20, 2023
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Using Betty Crocker™ Super Moist™ Yellow Cake Mix, these gooey butter cookies can be melting in your mouth in a little over an hour.

More About This Recipe

  • Meet your new go-to butter cookie recipe. It’s received a litany of positive reviews from bakers like you! Like all true butter cookies, this recipe features a short ingredient list and produces a cookie that is both fragile and sinfully decadent. Cake mix, cream cheese and butter combine to create a cookie that not too sweet, incredibly rich and easy to make! Eating one is not an option. And once you’ve mastered this recipe, we advise rolling up your sleeves and working your way through the rest of Betty’s best butter cookie recipes. If you’re baking for the holidays — this cookie is perfect for rounding out the cookie tray — check out the all the tips, tricks and recipes you could ever need to bake your way through the Christmas season.

Cake Mix Gooey Butter Cookies

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Servings 48
  • Ingredients 6
  • Pin

Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    In large bowl, beat cream cheese and butter with spoon until well blended; stir in vanilla and egg. Add cake mix; stir until well blended.
  • Step 
    3
    Shape dough into 1 1/4-inch balls; roll in powdered sugar. Place balls on ungreased cookie sheets 1-inch apart. Discard any remaining powdered sugar.
  • Step 
    4
    Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered, if desired. Store covered at room temperature.

Nutrition

70 Calories
4g Total Fat
0g Protein
8g Total Carbohydrate
4g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate. Microwave uncovered on High about 15 seconds or just until softened.
  • tip 2
    To soften butter, cut into small pieces and leave at room temperature. A faster method is to microwave butter in 5 second increments, turning the butter frequently so butter is softened but not melted.
  • tip 3
    Use a cookie scoop to make portioning cookie dough and shaping into balls more consistent and bake evenly.
  • tip 4
    Cookies turn out best when baked one sheet at a time on middle oven rack. Allow cookie sheet to cool completely between batches, otherwise cookies will spread too much.
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