Ooey Gooey Butter Cookies Cake Mix
Make irresistibly soft Ooey Gooey Butter Cookies with just a box of cake mix and a few simple ingredients. Perfect for easy desserts, holidays, or cookie swaps!
Servings: 24
Calories: 145kcal
Cost: $4.55 Recipe, $0.19 per Serving
Ingredients
- 8 ounces cream cheese ($1.78), room temperature
- ½ cup unsalted butter ($0.86), room temperature
- 1 large egg ($0.17), room temperature
- 1 teaspoon pure vanilla extract ($0.22)
- 1 15.25-ounce box yellow cake mix ($1.12)
- ¼ cup powdered sugar ($1.20), for rolling
- Powdered sugar ($0.20), for dusting before serving
Instructions
- In a medium bowl, beat 8 ounces cream cheese and 1/2 cup unsalted butter with an electric mixer until smooth.
- Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
- Mix in 1 (15.25-ounce) box yellow cake mix until a soft dough forms.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-inch balls and roll each ball in 1/4 cup powdered sugar to coat. Place the dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 9–12 minutes, until the edges are set and the tops are lightly crackled.
- Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
- Dust the cooled cookies with additional powdered sugar before serving.
Notes
Ensure cream cheese, butter, and egg are at room temperature for a smooth dough.
Chilling is essential; the dough is soft and will spread without it.
Do not overbake; centers should look slightly soft.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
Calories: 145kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 255IU | Calcium: 49mg | Iron: 0.4mg
