Gooey Butter Cookies |Cooking With Amanda

The holiday season may be over, but I hope you're not cookie-d out just yet. I mean, is it even possible to tire of cookies? I think not. Especially when we're talking Gooey Butter Cookies, I'm telling you, they're just too good to pass up!

Cookies have pretty much been my jam for the last month – as you do when you're a baking blogger during peak baking season. From chocolate mint kiss cookies and melting snowman cookies to these incredible cherry cheesecake cookies, it's pretty much been a nonstop cookie assembly line in my kitchen. And one of our new faves are these delightful gooey butter cookies.

I've long been a huge fan of gooey butter cake – you simply can't go wrong with butter, cream cheese, and sugar, right? So when I stumbled upon a recipe for gooey butter cookies, I knew they'd instantly become one of my favorites. And since gooey butter cake and cookies both use a boxed cake mix, the recipes come together in no time. So they're perfect when you're short on time, or have a bit of a cake mix hoarding problem like I do.

These cookies are soft, cake-like and just plain delicious. Another great thing about them is that you can play around with different cake mix flavors to recreate this cookie over and over again. This recipe works beautifully with lemon cake mix and Devil's Food cake mix. Next on my to-do list is butter pecan, which I am betting is going to be pretty amazing.

I hope you're with me. Resolutions aren't worth keeping if it means you'll never eat a cookie again. Especially a gooey butter cookie.

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Gooey Butter Cookies Recipe

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Ingredients

1 8 ounce package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 box yellow cake mix
1/4 cup powdered sugar

Directions

In a medium bowl, with an electric mixer, cream together the cream cheese and butter until thoroughly combined.
Beat in the egg and vanilla until incorporated.
Add cake mix, and mix until thoroughly incorporated.
Cover dough and refrigerate for one hour.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Portion the dough into 1-inch cookie balls and roll the balls in the powdered sugar. Place cookie dough balls on prepared cookie sheet, at least 2 inches apart.
Bake in preheated oven for 9-12 minutes. Allow cookies to cool on the pan before removing them to a wire rack.
If desired, sprinkle cooled cookies with additional powdered sugar before serving.

Notes

Dough refrigeration is not required, but recommended because it makes the dough less sticky; therefore, it's easier to roll.
Store Gooey Butter Cookies in an airtight container at room temperature for up to 3 days.