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Let’s hear it.
Who ate enough turkey to pop the button on their jeans? Who tried every single pie at dinner? Who licked the bowl of mashed potatoes clean?
Oh, just me? Huh.
Hope y’all had a fabulous Thanksgiving. Mine was wonderful. Full of food and family and all that good stuff.
Then my husband and I immediately went and spent every single penny in our bank account on Christmas gifts. ‘Tis the season!
After all the hard shopping work we did, I made us some cookies. Not just any cookies, though. These cookies aren’t the least bit cakey or chewy. Gooey really is the best descriptor. Even though these are nothing like a traditional chocolate chip cookie, they still make as one of my top 3 favorite chocolate chip cookies.
These Chocolate Chip Gooey Butter Cookies are basically Gooey Butter Cake in cookie form with some chocolate chips tossed in.
Chocolate Chip Gooey Butter Cookies
Ingredients
- 1 box butter cake mix
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 large egg
- 1 teaspoon vanilla
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Beat together the cream cheese and butter until well combined. Beat in the egg and vanilla. Add the cake mix and beat until well combined. Stir in the chocolate chips.
- Roll tablespoonfuls of dough into balls and place on a parchment lined baking sheet. Bake for 10 - 12 minutes or until the top is set, but the center is still gooey.
- Cool on a wire rack.
Nutrition Information:
inspired by Paula Deen
June Leathers says
Can I use unsalted butter to save on sodium since I’m on a low sodium diet because of my heart?
Karly Campbell says
Sure!
DJ says
If I don’t have a box of cake mix, but found a recipe for butter cake, could I just mix the dry ingredients?
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
Then leave these out?
½ cup butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature
Karly says
I’ve only made this with a cake mix, so I’m not sure if it would work or not.
Hannah says
Would you be able to add the weight of your cake mix to the list of ingredients? I made these last weekend but there was no way I could roll them, the dough was far too sticky and wet. After some googling, I discovered that cake mixes in America are bigger than where I am, so I ended up adding flour to make the dough a more workable consistency.
And then after all that effort I wasn’t overly impressed… But I suspect that has to do with my adjustments to the recipe! It would’ve been good to know from the start how much cake mix I actually needed.
Karly says
Hi Hannah! Sorry to hear this one didn’t work out for you. We used a 16.25 ounce cake mix for this recipe.
Kate Floyed says
I always have to put the dough in the freezer for about a half hour or so before rolling it to avoid it being a sticky mess. US cake mixes are typically 15.25 ounces…but I have the same problem.
Kathy Hatfield says
I love gooey chocolate chips cookies, and this recipe sounds really gooey.
Mary Watts says
Since Cake mixes have been downsized, will the recipe still work or do I need to add additional cake mix?
Karly says
I haven’t had any issues with making recipes out of the smaller sized boxes. I’m not sure I’ve made these since they’ve last switched, but I think they’ll work fine!
Sue says
I’ve seen recipes for Gooey butter cookies that state you must chill dough. Does this batter need to be chilled? The other recipes did not have chocolate chips in it, I am not sure if that makes a difference.
Karly says
I did not chill the dough, but you can if you like.
Amy says
I made these yesterday for the first time ever and WOW were they amazing! I used unsalted butter and 1/4 tsp of salt. The whole plate was gone between 6 of us in about a half hour! ? Loved ’em!!!
Karly says
@Amy,
So glad to hear that! 🙂
Meg says
I am sorry to be negative, but noone in my family liked these. I ended up throwing them all out. I guess it is the texture. I guess we are prefer a more traditional cookie.
Karly says
@Meg,
Sorry this one wasn’t a hit for you! 🙂
Nikki says
I tried making this today and I had a terrible time with the dough. I do not have a stand mixer only a regular hand mixer and I was gradually adding the cake mix to the wet mixture and when I got about half way through the dough got so heavy and thick I could no longer use my mixer. It would not spin through the dough. I had a mess trying to scrape it off and attempt to get the remainder of the dry cake into the batter. I had to mix the rest by hand until my arm practically fell off. I haven’t even baked the cookies yet. Any suggestions for this problem. I’m not an amateur baker, I just don’t have fancy tools! What I thought was going to be an easy cookie recipe ended up being a true headache! Any feedback is appreciated. I wanted to also make the red velvet version but after today’s debacle I don’t think that will be happening.
Karly says
@Nikki,
Hi Nikki!
I’m sorry that you had trouble with this one. The dough is a bit thick, but I would think a hand held mixer would work just fine for it. You definitely want the butter and cream cheese at room temperature to help them mix in better, but otherwise, I’m not sure what could have caused a problem. I’ve made these plenty of times without an issue (though I do use a stand mixer).
Heather @ French Press says
yeah, so I’m thinking these will be on top of my favorite cookie list, and I will eat them until I lose a button
Tiffany says
I have big plans to make these with toffee chips and pecans…
Amanda says
Do you need to have the cream cheese and butter at room temp?
Karly says
Yes! Just updated the recipe! 🙂
gigi says
Shipped these off to my daughter – they spent a week in the mail – she texted me saying “these cookies are like crack!” Fabulous cookie that can go the distance!
April says
I am going to make and send to my children! I’m happy to read someone did it successfully!
gigi says
Just finished baking these – these are fabulous – kinda like a cake, kinda like a cookie and kinda like a cheese cake – these are the perfect cookie. I’m shipping these off to my daughter who lives on the other side of the country. hope they taste as great when they arrive at their destination.