I’m a St. Louis girl so I know Gooey Butter Cake, but what I found will make you rethink everything you thought you knew about it.

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I’m a St. Louis girl, born and raised, so Gooey Butter Cake is basically my birthright.

I adore the sickly sweet, dense center that oozes when you bite it; it’s not subtle and I wouldn’t want it to be. These Gooey Butter Cookies are like handheld sin, crumbly cake mix shell with a cream cheese-rich heart that wobbles.

I love that contrast, the way a box of yellow cake mix meets cream cheese and becomes something ridiculous and addictive. But it’s messy in the best way.

Don’t come at me with rules. I want another one right now.

I’m serious.

Ingredients

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Yellow cake mix: Basically brings sweet cookie base and soft crumb you’ll love.
Melted butter: Adds rich, buttery mouthfeel and keeps cookies tender and moist.
Egg (dough): Gives structure and a bit of chew so cookies aren’t cakey.
Cream cheese: Tangy, creamy goo that makes the center irresistibly soft and plush.
Egg (filling): Binds the cream cheese filling so it’s smooth and slightly custardy.
Vanilla extract: Adds warm, familiar aroma that makes the whole thing more homey.
Sifted powdered sugar: Sweetness that melts into the dough for a fine texture.
Rolling powdered sugar: Plus it gives that classic powdered-cookie look and first sweet bite.
Pinch of salt: Basically balances sweetness and makes flavors pop a little more.

Ingredient Quantities

1 box (15.25 oz) yellow cake mix

1/2 cup (115 g) unsalted butter, melted and slightly cooled

1 large egg

8 oz (225 g) cream cheese, softened

1 large egg (for the gooey filling)

1 tsp vanilla extract

2 1/2 cups (300 g) powdered sugar, sifted

1/4 to 1/2 cup powdered sugar for rolling, optional

Pinch of salt, optional but I usually add it

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan or line it with parchment so the cookies come out easy.

2. In a bowl stir together the whole box of yellow cake mix, melted butter, and 1 large egg until it forms a soft, crumbly dough. Press this evenly into the bottom of the prepared pan to make the crust.

3. Make sure the cream cheese is really soft so you dont get lumps. In another bowl beat the 8 oz softened cream cheese with the second large egg, 1 tsp vanilla extract, and a pinch of salt until smooth.

4. Gradually add the 2 1/2 cups sifted powdered sugar to the cream cheese mixture and beat just until combined. Dont overmix or you will get dense filling.

5. Spoon or dollop the cream cheese filling over the crust and gently spread it into an even layer. It will be thick and a little sticky, thats ok.

6. Bake in the preheated oven for about 20 to 25 minutes. The edges should look set and lightly golden while the center will still jiggle a bit. A little underbaked gives you that signature gooey texture.

7. Remove from oven and let the pan cool on a wire rack until completely cool, at least 1 to 2 hours. You can chill briefly in the fridge to speed this up if you like.

8. Once cool, lift the slab from the pan using the parchment or turn out and cut into cookie sized squares. If you want, roll each square in 1/4 to 1/2 cup powdered sugar or just dust the tops lightly.

9. Store in an airtight container at room temp for a day or two or refrigerate for up to a week. Warm slightly before serving if you want them extra gooey.

Equipment Needed

1. 9×13 inch baking pan (or same-size pan with parchment lining)
2. Parchment paper or nonstick spray
3. Medium and large mixing bowls
4. Electric hand mixer or sturdy whisk
5. Rubber spatula for scraping and spreading
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for the powdered sugar
8. Wire cooling rack and a sharp knife for cutting squares

FAQ

Q: Why are my cookies not gooey in the center?

Most likely you baked them too long or your oven runs hot. Check at 8 minutes, they should look set at the edges but still soft in the middle. A little underbake = gooey. Also make sure cream cheese is softened so it mixes smooth.

Q: Can I use a different cake mix, like chocolate or spice?

Yep. Yellow gives the classic flavor, but chocolate, white, or spice both work. Keep in mind chocolate will mask the cream cheese tang, and spice will change the vibe. You might need to slightly adjust powdered sugar to taste.

Q: How should I store these and how long do they last?

Store in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. You can freeze baked cookies for up to 3 months, or freeze the dough balls on a tray then transfer to a bag and bake from frozen adding a minute or two.

Q: Do I have to roll them in powdered sugar?

No, it's optional. Powdered sugar gives a pretty crackled look and a little sweetness on the outer surface, but you can skip it if you want less sugar or prefer a smoother top.

Q: Can I substitute low fat or neufchatel cream cheese?

You can, but full fat gives the best texture and flavor. Low fat or neufchatel can make the filling slightly less rich and maybe a bit more watery, which could affect gooeyness.

Q: My cookies spread too much and got flat, what went wrong?

Usually too much melted butter or warm dough causes spreading. Chill the dough for 15 to 30 minutes before baking, and measure butter carefully. Also make sure your baking sheet is not too hot from a previous batch.

Gooey Butter Cookie Recipe Substitutions and Variations

Yellow cake mix
- White or vanilla cake mix – same volume, changes flavor very little.
- Homemade mix: 2 cups flour + 1 1/2 cups sugar + 1 tbsp baking powder + pinch of salt – use same total dry weight as box.
- Funfetti or almond cake mix – for a different, but still safe, flavor profile.
Unsalted butter (1/2 cup)
- Light olive oil or vegetable oil – use 7 tbsp oil for 1/2 cup butter; cookies will be a bit softer.
- Margarine – 1:1 swap, but may change flavor and slightly alter spread.
- Coconut oil, melted – 1:1 swap; adds a mild coconut note if not fully refined.
Cream cheese (8 oz)
- Neufchâtel cheese – same texture, slightly lower fat, 1:1 swap.
- Mascapone – richer and creamier, use 1:1 but reduce other fats a little if worried.
- Full-fat Greek yogurt, strained well – swap 1:1 by volume, texture will be tangier and a bit less firm.
Eggs (for dough and filling)
- Flax “egg” for binding: 1 tbsp ground flax + 3 tbsp water = 1 egg; best for the dough egg, not the gooey filling.
- Applesauce: 1/4 cup unsweetened = 1 egg; makes cookies a bit cakier and moister.
- Commercial egg replacer (like Ener-G): follow package for 1 egg; good neutral option.
- For the gooey filling, use an extra 2 tbsp cornstarch + 2 tbsp water if you must omit the egg, but note texture will be less custardy.

Pro Tips

1) Soften the cream cheese all the way, not just a little. If its even slightly cold you will get lumps and then you gotta fight them. Cut it into cubes and let sit at room temp for 30 to 45 minutes, or zap in 5 second bursts in the microwave until just soft.

2) Dont overbeat the filling. Once you add the powdered sugar, mix only till smooth. Overmixing traps air and makes the filling dense or cake-like instead of gooey.

3) Press the cake mix crust evenly and firmly into the pan. Thin spots bake faster and get crunchy, leaving other areas underdone. If you want cleaner edges, chill the crust 10 minutes before adding the filling.

4) Bake until the edges are set but the center still jiggles a bit, then cool completely before cutting. If you try to slice hot youll smoosh the gooey center. For extra gooeyness, chill until firm, then bring to room temp for 20 minutes before serving.

Gooey Butter Cookie Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I'm a St. Louis girl so I know Gooey Butter Cake, but what I found will make you rethink everything you thought you knew about it.

Servings

servings

Calories

194

kcal

Equipment: 1. 9×13 inch baking pan (or same-size pan with parchment lining)
2. Parchment paper or nonstick spray
3. Medium and large mixing bowls
4. Electric hand mixer or sturdy whisk
5. Rubber spatula for scraping and spreading
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for the powdered sugar
8. Wire cooling rack and a sharp knife for cutting squares

Ingredients

1 box (15.25 oz) yellow cake mix
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1 large egg
8 oz (225 g) cream cheese, softened
1 large egg (for the gooey filling)
1 tsp vanilla extract
2 1/2 cups (300 g) powdered sugar, sifted
1/4 to 1/2 cup powdered sugar for rolling, optional
Pinch of salt, optional but I usually add it

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan or line it with parchment so the cookies come out easy.
In a bowl stir together the whole box of yellow cake mix, melted butter, and 1 large egg until it forms a soft, crumbly dough. Press this evenly into the bottom of the prepared pan to make the crust.
Make sure the cream cheese is really soft so you dont get lumps. In another bowl beat the 8 oz softened cream cheese with the second large egg, 1 tsp vanilla extract, and a pinch of salt until smooth.
Gradually add the 2 1/2 cups sifted powdered sugar to the cream cheese mixture and beat just until combined. Dont overmix or you will get dense filling.
Spoon or dollop the cream cheese filling over the crust and gently spread it into an even layer. It will be thick and a little sticky, thats ok.
Bake in the preheated oven for about 20 to 25 minutes. The edges should look set and lightly golden while the center will still jiggle a bit. A little underbaked gives you that signature gooey texture.
Remove from oven and let the pan cool on a wire rack until completely cool, at least 1 to 2 hours. You can chill briefly in the fridge to speed this up if you like.
Once cool, lift the slab from the pan using the parchment or turn out and cut into cookie sized squares. If you want, roll each square in 1/4 to 1/2 cup powdered sugar or just dust the tops lightly.
Store in an airtight container at room temp for a day or two or refrigerate for up to a week. Warm slightly before serving if you want them extra gooey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.