I thought I knew gooey butter cake inside and out, but this version made me question everything a St. Louis girl thinks she knows. One bite and the classic suddenly has a seriously irresistible new secret.

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I’m a St. Louis girl, born and raised, so gooey butter cake is basically in my bloodstream.

I love that cracked, sugary top, the soft middle that sticks to my fingers, and that sweet little tang from cream cheese cutting through all the richness. But turning it into cookies?

I’m obsessed. Same messy, buttery bite, less fork drama.

And yes, I want the powdered sugar everywhere. On my plate, on my shirt, probably on the dog.

These cookies taste like the bakery case I grew up staring into, only smaller, chewier, and way too easy to keep grabbing. One more.

Ingredients

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Yellow cake mix keeps things easy and gives the cookies that sweet, bakery-style base.
Melted butter makes the crust rich, soft, and a little chewy.
The crust egg helps hold everything together so it doesn’t crumble everywhere.
Cream cheese brings that tangy, gooey middle everyone secretly shows up for.
Softened butter in the filling makes it smooth, creamy, and super rich.
Filling eggs help set the center while keeping it soft and slightly fudgy.
Vanilla adds cozy sweetness, like the cookie version of a warm hug.
Powdered sugar makes the filling sweet, silky, and classic gooey butter style.
Plus, salt keeps the sweetness from going totally over the top.

Ingredient Quantities

1 box (15.25 oz) yellow cake mix

1/2 cup (1 stick) unsalted butter, melted

1 large egg (for the crust)

8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 large eggs (for the filling)

1 teaspoon vanilla extract

1 1/2 cups powdered sugar, sifted

Pinch of salt

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 paper.

2. In a medium bowl stir together the yellow cake mix, melted butter, and 1 large egg until a moist, crumbly dough forms.

3. Press the cake mix dough evenly into the bottom of the prepared pan to form the crust.

4. Bake the crust for 8 to 10 minutes just until it is set; remove from oven and leave oven on.

5. While the crust is baking beat the softened cream cheese and softened 1/2 cup butter together until smooth and creamy.

6. Add the 2 large eggs and 1 teaspoon vanilla extract and beat until incorporated.

7. Gradually add the 1 1/2 cups sifted powdered sugar and a pinch of salt, beating until the filling is smooth and well combined.

8. Pour or spoon the cream cheese filling over the warm crust and spread into an even layer.

9. Return the pan to the oven and bake 20 to 25 minutes, until the edges are set and the center is slightly jiggly but not liquid.

10. Cool completely on a wire rack, then chill in the refrigerator for at least 1 to 2 hours to firm up before cutting into squares and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking pan (or parchment-lined pan)
3. Medium mixing bowl and large mixing bowl
4. Electric hand mixer or stand mixer with paddle or beaters
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack

FAQ

Q: How long and at what temperature do I bake these cookies? A: Bake at 350°F for 10 to 12 minutes, until edges are set and centers still look slightly gooey.

Q: How can I tell when the cookies are done? A: Edges should be lightly golden and set while centers remain soft and slightly jiggly. They firm as they cool.

Q: Can I substitute light cream cheese or reduced fat butter? A: You can, but texture and richness will be reduced. Full fat cream cheese and butter give the best gooey, tender result.

Q: Can these cookies be frozen? A: Yes. Freeze baked cookies in a single layer until firm, then transfer to an airtight container for up to 3 months. Thaw at room temperature.

Q: Can I make the dough ahead of time? A: Yes. Refrigerate the assembled dough for up to 48 hours, or freeze shaped dough balls for up to 3 months. Add a few extra minutes to baking time if baking from cold.

Q: Do the eggs and cream cheese need to be room temperature? A: Yes. Room temperature eggs and softened cream cheese blend more smoothly, creating a uniform, creamy filling and better texture.

Gooey Butter Cookie Recipe Substitutions and Variations

Yellow cake mix: white cake mix, vanilla pudding cake mix for extra richness, or gluten free yellow cake mix for a gluten free version
Unsalted butter (melted or softened): equal parts canola or vegetable oil for the melted portion, coconut oil solid for melted but room temp issues may occur, or dairy free margarine for a vegan swap
Cream cheese: Neufchâtel for lower fat, mascarpone for a richer, silkier filling, or dairy free/vegan cream cheese for a non dairy option
Eggs (for crust and filling): each large egg can be replaced with 1/4 cup unsweetened applesauce or a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water (let sit until gelled)

Pro Tips

1. Make sure the butter for both components is at the right temperature. Melted butter for the crust should be hot enough to moisten the cake mix but not scorching, and the cream cheese and butter for the filling should be truly softened to room temperature so they blend silky smooth without lumps.

2. Press the crust firmly and evenly into the pan using a flat-bottomed cup or measuring cup. A compact crust holds together better after slicing, and a quick blind bake until just set prevents the filling from making it soggy.

3. When mixing the filling, beat only until smooth and combined. Overbeating after adding the eggs can incorporate too much air and cause cracking or a spongy texture. If you see small air bubbles, tap the pan gently on the counter before baking to bring them to the surface.

4. Cool fully, then chill. Let the bars come to room temperature on a wire rack, then refrigerate for at least 1 to 2 hours before cutting. This firms the filling for neat squares and improves flavor. Store in the fridge in an airtight container for up to 4 days, or freeze for longer keeping.

Gooey Butter Cookie Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. Oven
2. 9×13 inch baking pan (or parchment-lined pan)
3. Medium mixing bowl and large mixing bowl
4. Electric hand mixer or stand mixer with paddle or beaters
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack

Ingredients

1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 large egg (for the crust)
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 large eggs (for the filling)
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
Pinch of salt

Directions

Preheat oven to 350°F and grease a 9×13 inch baking pan or line it with parchment paper.
In a medium bowl stir together the yellow cake mix, melted butter, and 1 large egg until a moist, crumbly dough forms.
Press the cake mix dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 8 to 10 minutes just until it is set; remove from oven and leave oven on.
While the crust is baking beat the softened cream cheese and softened 1/2 cup butter together until smooth and creamy.
Add the 2 large eggs and 1 teaspoon vanilla extract and beat until incorporated.
Gradually add the 1 1/2 cups sifted powdered sugar and a pinch of salt, beating until the filling is smooth and well combined.
Pour or spoon the cream cheese filling over the warm crust and spread into an even layer.
Return the pan to the oven and bake 20 to 25 minutes, until the edges are set and the center is slightly jiggly but not liquid.
Cool completely on a wire rack, then chill in the refrigerator for at least 1 to 2 hours to firm up before cutting into squares and serving.

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.