Sandra This Paula Deen Chocolate Gooey Butter Cookies recipe is a gooey and soft cookie, which is made with a chocolate cake mix and cream cheese. It’s a classic Paula Deen recipe, ready in about 30 minutes, plus chilling time.
Paula Deen Chocolate Gooey Butter Cookies Ingredients
A super-simple, semi-homemade list for the ultimate rich and chewy cookie.
- 1 (18 oz) box moist chocolate cake mix
- 1 (8 oz) package cream cheese, room temperature
- 1 stick (1/2 cup) butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- Confectioner’s sugar, for dusting
How To Make Paula Deen Chocolate Gooey Butter Cookies
A step-by-step guide to these incredibly easy and decadent cookies.
- Make the Dough: Preheat the oven to 350°F. In a large bowl with an electric mixer, beat the room temperature cream cheese and butter together until smooth. Beat in the egg, then the vanilla extract.
- Combine and Chill: With the mixer on low, gradually beat in the dry cake mix until a very soft, sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to firm up.
- Roll and Coat: Once the dough is chilled and firm, roll it into tablespoon-sized balls. Roll each ball generously in a bowl of confectioner’s sugar to coat it completely.
- Bake and Cool: Place the sugar-coated balls on an ungreased cookie sheet, about 2 inches apart. Bake for 12 minutes. The cookies will spread, crackle on top, and remain very soft. Let them cool on the cookie sheet for a few minutes to set before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect gooey, soft, and chewy cookies every time.
- How to get the perfect gooey texture? The secret to these cookies is to not overbake them. They will look puffy and very underdone in the center when you pull them from the oven. This is correct! They will set as they cool on the baking sheet, which is what creates their signature soft, gooey, and fudgy texture.
- Why do I have to chill the dough? This is the most crucial step of the recipe. The initial dough is extremely soft and sticky, like a thick batter. Chilling it for at least two hours solidifies the butter and cream cheese, making the dough firm enough to handle and roll into balls.
- Can I use a different flavor of cake mix? Absolutely! This is a classic method that works wonderfully with other cake mix flavors. A yellow cake mix will give you a traditional St. Louis-style gooey butter cookie. A strawberry or lemon cake mix would also be delicious.
- How do I get the classic crinkle look? The crinkled, cracked surface is a signature of this cookie. It’s created as the cookie spreads in the oven, and the thick coating of powdered sugar cracks on the surface. Be generous when you roll the dough balls in the sugar!
What To Serve With Chocolate Gooey Butter Cookies
The perfect accompaniment for this rich, sweet treat.
These incredibly rich and sweet cookies are a dessert in themselves. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee or an espresso to cut the sweetness
- A scoop of vanilla bean ice cream
How To Store Chocolate Gooey Butter Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay soft and gooey for up to 5 days.
Paula Deen Chocolate Gooey Butter Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 140 kcal
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 6 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a perfect cookie for making ahead. The dough can be made and stored, tightly covered, in the refrigerator for up to 3 days before you plan to roll and bake the cookies.
This can happen if your butter or cream cheese was overly soft (melty) when you started. If the dough is still unmanageable after 2 hours, try chilling it for another hour. You can also lightly dust your hands with powdered sugar to help with rolling.
Yes, they freeze very well. You can freeze the unbaked dough balls on a baking sheet before transferring them to a freezer bag (bake from frozen, adding a couple of extra minutes). You can also freeze the baked, cooled cookies in an airtight container for up to 3 months.
Try More Recipes:
- Paula Deen Magical Peanut Butter Cookies Recipe
- Paula Deen Oatmeal Cookies Recipe
- Paula Deen Sugar Cookies Recipe
Paula Deen Chocolate Gooey Butter Cookies Recipe
Description
An incredibly easy and decadent cookie recipe from Paula Deen, using a chocolate cake mix and cream cheese to create a super soft, gooey, and fudgy cookie with a signature powdered sugar crinkle top.
Ingredients
Instructions
- In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth.
- Beat in the egg and then the vanilla extract.
- On low speed, gradually beat in the dry cake mix until a very soft dough forms.
- Cover the bowl and refrigerate for at least 2 hours until the dough is firm.
- Preheat the oven to 350°F. Roll the chilled dough into tablespoon-sized balls.
- Roll each ball generously in confectioner’s sugar.
- Place the balls on an ungreased cookie sheet, 2 inches apart, and bake for 12 minutes. The cookies will be very soft.
- Let cool on the baking sheet for several minutes to set before transferring to a wire rack.
Notes
- Chilling the dough for at least 2 hours is a crucial, non-negotiable step. The dough will be too sticky to handle otherwise.
- Do not over-bake these cookies! They should look underdone and be very soft when they come out of the oven to ensure a gooey center.
- Using room temperature butter and cream cheese is essential for a smooth, lump-free dough.
- These cookies are perfect for making ahead; the dough can be refrigerated for up to 3 days.
