Chocolate Gooey Butter Cake Cookies

4.68 from 61 votes

Chocolate Gooey Butter Cake Cookies

GOOEY BUTTER COOKIES are the perfect combination of gooey butter cake, chocolate brownies, and soft cookies! Being from St. Louis, we are big fans of gooey butter cake. It's even better when you add chocolate and make it into cookie form! Chocolate Cake Cookies just got an upgrade. This Chocolate Gooey Butter Cookies Recipe is one of my favorite Christmas cookie recipes!

Prep Time10

Cook Time12

Chill Time1

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

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

Ingredients

8 ounces cream cheese 227 grams, room temperature (1 brick)
8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
¼ teaspoon kosher salt
15.25 ounces Dark Chocolate Fudge Moist Chocolate Cake Mix 432 grams (1 box)
1 cup powdered sugar 113 grams (SEE NOTE)

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 ounces cream cheese, 8 tablespoons unsalted butter
Mix in the egg and vanilla extract.
1 large egg, 1 teaspoon pure vanilla extract
Add the salt and cake mix and beat on medium until smooth, about 1½ minutes.
15.25 ounces Dark Chocolate Fudge Moist Chocolate Cake Mix, ¼ teaspoon 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 1-tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2-inches 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

NOTE: If a more intense chocolate flavor is desired, mix ½ cup unsweetened cocoa powder with ½ cup powdered sugar for the powdered sugar coating.
Originally, this recipe called for an 18-ounce box of cake mix. As 18-ounce boxes are harder to come by, the recipe has been adapted for a 15.25-ounce box of cake mix. You can use either size box in this recipe!

Storage: Store chocolate gooey butter cake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition