Mohamed Shili This simple and delicious recipe by Paula Deen is perfect for a quick treat or dessert. These gooey butter cookies are wonderfully soft, with a creamy center and a sweet powdered sugar coating. Made using common pantry staples, they’re easy to whip up and sure to please both kids and adults alike!
Ingredients Needed:
- 1 teaspoon vanilla extract
- for dusting confectioner’s sugar
- 1 (18 oz) box moist chocolate cake mix
- 1 (8 oz) package room temperature cream cheese
- 1 egg
- 1 stick room temperature butter
How To Make Gooey Butter Cookies?
- Preheat the oven: Set your oven to 350°F (175°C).
- Cream the butter and cream cheese: In a large bowl, use an electric mixer to beat the cream cheese and butter until smooth.
- Add the egg: Beat in the egg until well combined.
- Incorporate the vanilla and cake mix: Beat in the vanilla extract, followed by the cake mix until fully blended.
- Chill the dough: Cover the dough and refrigerate it for 2 hours to firm it up for rolling.
- Form dough balls: Roll the chilled dough into tablespoon-sized balls. Coat each ball in confectioner’s sugar.
- Arrange and bake: Place the dough balls on an ungreased cookie sheet, spaced 2 inches apart. Bake for 12 minutes. The cookies will remain soft and gooey.
- Cool and finish: Let the cookies cool completely on a wire rack. Dust with additional confectioner’s sugar, if desired.
Recipe Tips:
- Use room temperature ingredients: Make sure the butter and cream cheese are soft. This helps them blend smoothly, giving your cookies a creamy texture.
- Don’t skip the chilling time: Chilling the dough for 2 hours is crucial to firm it up. Skipping this step can make the dough too sticky to handle.
- Coat generously in powdered sugar: Roll each dough ball well in powdered sugar to create a crisp and sweet coating as they bake.
- Don’t overbake: These cookies should be soft and gooey inside. Bake them for just 12 minutes, even if they look underdone, as they firm up while cooling.
- Cool before moving: Let the cookies cool completely on the tray before lifting them. Moving them too soon can cause them to break apart since they’re so soft.
How To Store Leftovers?
- Refrigerate: Let the leftover Gooey Butter Cookies cool completely to room temperature. Then, store them in an airtight container and refrigerate for up to 5 days to keep them soft and fresh.
- Freeze: Once the cookies are at room temperature, place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. To enjoy, thaw the cookies at room temperature for about 30 minutes before serving
Nutrition Facts
Serving Size: 1 cookie
- Calories: 153
- Total Fat: 9.9 g
- Saturated Fat: 5.5 g
- Cholesterol: 28 mg
- Sodium: 157 mg
- Potassium: 0 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 0.2 g
- Sugars: 9 g
- Protein: 1.7 g
Try More Paula Deen Recipe:
- Paula Deen Apple Butter Pumpkin Pie
- Paula Deen Apple Pie
- Paula Deen Sweet Potato Pie
- Paula Deen Red Velvet Cake
Paula Deen Gooey Butter Cookies
Description
This simple and delicious recipe by Paula Deen is perfect for a quick treat or dessert. These gooey butter cookies are wonderfully soft, with a creamy center and a sweet powdered sugar coating. Made using common pantry staples, they’re easy to whip up and sure to please both kids and adults alike!
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Cream the butter and cream cheese: In a large bowl, use an electric mixer to beat the cream cheese and butter until smooth.
- Add the egg: Beat in the egg until well combined.
- Incorporate the vanilla and cake mix: Beat in the vanilla extract, followed by the cake mix until fully blended.
- Chill the dough: Cover the dough and refrigerate it for 2 hours to firm it up for rolling.
- Form dough balls: Roll the chilled dough into tablespoon-sized balls. Coat each ball in confectioner’s sugar.
- Arrange and bake: Place the dough balls on an ungreased cookie sheet, spaced 2 inches apart. Bake for 12 minutes. The cookies will remain soft and gooey.
- Cool and finish: Let the cookies cool completely on a wire rack. Dust with additional confectioner’s sugar, if desired.
Notes
- Use room temperature ingredients: Make sure the butter and cream cheese are soft. This helps them blend smoothly, giving your cookies a creamy texture.
- Don’t skip the chilling time: Chilling the dough for 2 hours is crucial to firm it up. Skipping this step can make the dough too sticky to handle.
- Coat generously in powdered sugar: Roll each dough ball well in powdered sugar to create a crisp and sweet coating as they bake.
- Don’t overbake: These cookies should be soft and gooey inside. Bake them for just 12 minutes, even if they look underdone, as they firm up while cooling.
- Cool before moving: Let the cookies cool completely on the tray before lifting them. Moving them too soon can cause them to break apart since they’re so soft.
Paula Deen Gooey Butter Cookies
