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4.68 from 61 votes

Chocolate Gooey Butter Cake Cookies

These Chocolate Gooey Butter Cake Cookies are the perfect combination of gooey butter cake, chocolate brownies, and soft cookies.
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Baking Sheet
  • Fine Mesh Sieve (optional)

Ingredients

  • 8 oz. cream cheese 227g, room temperature (1 brick)
  • 8 tbsp unsalted butter 113g, room temperature (1 stick)
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract 4ml
  • 15.25 oz. Dark Chocolate Fudge Moist Chocolate Cake Mix* 432g (1 box)
  • ¼ tsp kosher salt
  • 1 cup powdered sugar** 113g

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, approximately 3 minutes.
    8 oz. cream cheese, 8 tbsp unsalted butter
  • Mix in the egg and vanilla extract.
    1 large egg, 1 tsp pure vanilla extract
  • Add the cake mix and the salt, and beat on medium until smooth, about 1½ minutes.
    15.25 oz. Dark Chocolate Fudge Moist Chocolate Cake Mix*, ¼ tsp kosher salt
  • Refrigerate the dough for 1-2 hours, or until batter is firm enough to roll into balls.
  • When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
    1 cup powdered sugar**
  • Roll the chilled dough into tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2" apart on the prepared baking sheet.
  • Once the oven has fully preheated, bake the cookies for 12 minutes (no longer). The cookies will look and feel a little wobbly and soft.
  • Place tray on a cooling rack to cool for 2 minutes, and dust the cookies with more powdered sugar (I use a mesh sieve).
  • Transfer individual cookies to the cooling rack to completely cool.
  • Dust with more powdered sugar, if desired.

Notes

*Originally, this recipe called for an 18 oz. box of cake mix. As these are harder to come by, the recipe has been adapted for a 15.25 oz. box of cake mix. However, you can use either size box in this recipe
**For a more intense chocolate flavor, mix ½ cup unsweetened cocoa powder with ½ cup powdered sugar for the powdered sugar coating.

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 255IU | Calcium: 39mg | Iron: 1mg