I think I do a lot of admitting on here. I admit I love chocolate, I admit I love corn, and I freely admit I love these gooey cake cookies.
They kind of remind me of a fluffier version of chess squares. And, I will almost knock people out of the way to get to a chess square. Even at church! Ha!
Chess squares are always popular at church potlucks. I used to come prepared with the recipe memorized because people always wanted it.
I haven’t taken Gooey Cream Cheese Cake Cookies to a potluck yet, but I do think they will be just as popular. How do I know this? I’ve had to hide the cookies from the kids so they don’t eat them all. I’m running out of hiding places, too.
I have a friend at my former church that if she knew I had some gooey cake cookies, she’d be on my front porch step as fast as her car could bring her to my house.
This is a super inexpensive recipe, too. I bought all of the ingredients at Aldi’s, and they were less than $5–and the recipe makes almost 3 dozen cookies!
Recipe and printable instructions listed at the bottom of the post.
Start by creaming the butter and cream cheese. You can see in the picture that there is a little bit of melted butter. I didn’t set it out to get to room temperature, so I stuck it in the microwave for about 25-30 seconds.
Add the egg and the vanilla and blend it in.
Add the yellow cake mix and blend it in. Yellow cake mix smells so good, too. It’s such a happy smell, maybe because we all associate it with birthdays, or family time.
Take the dough and roll it into a 1-1/2-inch balls, and roll in the powdered sugar. Don’t be afraid to cover it up with the good stuff. I had to keep the container away from the kids. It was all I could do to keep their spoons out!
Set the cookies about 2-inches apart. They really don’t flatten out too much when they cook. You can see in the picture below how the cookies turn out.
They turn out so delicious. I sprinkle them with a little more powdered sugar when they cool off (you can never have too much).
- 8 oz. cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- 1/2 tsp. vanilla
- 1 egg
- 16.5 oz. pkg. yellow cake mix.
- 1/4 cup powdered sugar (more if needed)
- Preheat oven to 350-degrees.
- Cream butter and cream cheese together in a medium-sized bowl.
- Add the egg and vanilla and blend together.
- Add the cake mix and blend together.
- Roll the dough into 1-1/2-inch balls.
- Roll in powdered sugar and place on cookie sheet about 2-inches apart.
- Bake for approximately 12 minutes, or until tops are lightly golden brown.
- Cool on a wire rack and sprinkle with more powdered sugar.
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Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!