Make these rich, melt-in-your-mouth cookies inspired by St. Louis gooey butter cake. They feature a soft, chewy center and a powdered sugar coating.
Author:ariathompson
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
8 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
2 cups powdered sugar, divided
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a medium bowl, combine the cake mix, melted butter, and 1 egg. Mix until a soft dough forms.
Roll the dough into small balls, about 1 inch in diameter. Place the dough balls onto the prepared baking sheets, leaving space between them.
In a separate bowl, beat the softened cream cheese until smooth. Add the second egg and vanilla extract, mixing until just combined.
Gradually beat in 1 cup of the powdered sugar until the mixture is smooth and creamy. This is your gooey topping.
Drop about one tablespoon of the cream cheese mixture over the center of each dough ball. Do not spread it; it will spread while baking.
Bake for 12 to 15 minutes, or until the edges are lightly golden and the center is set but still soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Place the remaining 1 cup of powdered sugar in a shallow dish. Once the cookies are completely cool, roll the tops of the cookies in the powdered sugar to coat them.
Notes
For a festive touch, use a cake mix variation like white or lemon for holiday cookie exchanges.
These cookies are best stored in an airtight container at room temperature for up to 4 days.
If you want a slightly crispier exterior, roll the dough balls in powdered sugar before adding the cream cheese topping.