I searched for a gooey butter cake for a St. Louis native’s birthday, but couldn’t be happier that I stumbled upon these gems. I’ve been told they are the best cookies one taste-tester had ever eaten!
makes 24 (when I made them, it made more than this)
- 1 box yellow cake mix
- 1 egg
- 1/2 cup butter, softened
- 8 oz cream cheese
- 1/4 teaspoon vanilla
- 1/2 cup powdered sugar
Preheat the oven to 350. In a medium bowl (or bowl of an electric mixer), cream together the cream cheese and butter. Stir in the egg and vanilla extract. Once combined, add the cake mix. Stir until all ingredients are combined and smooth.
Pour the confectioner’s sugar into a shallow bowl. Using a cookies scoop, scoop the dough into one inch balls. Place each ball into the bowl with the confectioner’s sugar and roll. Cover each ball completely with sugar (dough may be sticky, but once covered in sugar it will become easier to handle). Place on ungreased cookie sheet, about 1 inch apart from each other.
Bake for 10-11 minutes. Be extremely careful not to over-bake these cookies. When you take them out of the oven, they should look a little under-baked. I promise, they are not, that is how they are supposed to look. If you over cook them, the sides will turn a light brown color and the texture will be off (I know this from lots of personal experience!).