My friend Lisa shared this recipe with me after I mentioned many times that I was looking for a cookie just like this one! (She now makes a gluten free version of these cookies!)
I first made these cookies last Christmas. These were my contribution to the dessert table for Christmas Eve dinner with Joe's family and Christmas Brunch with my family. I stuck to the original recipe and used a yellow cake mix for the base. They were a hit!
I also made them for New Year's Eve. That time, I also made a chocolate version by switching out the yellow cake mix for a chocolate cake mix.
Since they are so easy to make (and usually the first dessert to disappear from the sweet table) I figure I'll be making these for Thanksgiving! This time, in additon to the chocolate and yellow varieties, I plan to try them using a spice cake mix!
Gooey Butter Cookies
- chocolate cake mix
- 1 egg
- 8 oz. cream cheese, softened
- 1 stick of butter, softened
- powdered sugar
- Add cake mix, egg, cream cheese and butter in a bowl. Mix until well combined.
- Chill over night (or at least 4 hours)
- Roll into balls to desired size.
- Roll in powdered sugar.
- Bake at 350* for 9-12 minutes.
Since then, I've also made them using lemon cake mix and we really enjoyed them! They are so light! A perfect dessert to pair with a spring or summer meal! My sister-in-law suggested making strawberry cookies using a strawberry cake mix. I haven't tried those yet.
Usually, when I make these cookies, I'll make 3 different flavors at a time. After mixing up the cookie dough and letting them chill, I'll bake about 2 dozen of each flavor. The rest of the dough freezes well. Especially if they are rolled into balls before freezing. (I don't add the powdered sugar until I am ready to thaw them out and bake them.)
You can find this recipe linked to the following blog carnivals: