gooey butter cake cookies recipe

Written BySheba G Updated On
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The Best gooey butter cake cookies recipe

I’m so excited to share with you my favorite gooey butter cake cookies recipe. This dessert has been a staple in our household for years, and it’s always a hit with my kids and husband. The gooey butter cake cookies are a twist on the classic St.

Louis-style gooey butter cake, but in cookie form. The original recipe is believed to have originated from the St. Louis area, where it’s been a beloved treat for generations.

The cookies have a rich, buttery flavor with a soft, chewy center and a crispy edge – it’s absolute perfection! I love making these cookies because they’re easy to whip up and always impress my family and friends. Plus, they’re perfect for any occasion, whether it’s a special treat or just a daily snack for the kids after school.

As an added bonus, this recipe is relatively healthy compared to other sweet treats, as it uses less sugar than traditional desserts and incorporates wholesome ingredients like butter and brown sugar. My kids love helping me mix together the dough, and they can’t get enough of the warm, gooey centers when we bake them fresh. I’ve even started experimenting with different flavor combinations, like adding cinnamon or nutmeg to give them an extra boost of flavor.

My husband raves about these cookies every time we make them – he says they’re the perfect combination of sweet and savory. Whether you’re serving them at a party or just enjoying them as a family dessert, these gooey butter cake cookies are sure to be a hit!

Gooey Butter Cake Cookies

4.7 from 1743 votes

Gooey Butter Cake Cookies are a delightful twist on the classic cake, offering a rich, buttery flavor in a bite-sized form. These cookies are incredibly easy to make and feature a gooey, molten center that will melt in your mouth.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

For the Filling

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
4Scrape down the sides of the bowl as needed to ensure even mixing.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7In a separate bowl, combine the flour, baking powder, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough will be thick and slightly sticky.
10In a separate mixing bowl, beat the cream cheese and butter together until smooth and creamy.
11Add the powdered sugar and vanilla extract, mixing until well combined and smooth.
12The filling should be thick but spreadable.
13Using a small cookie scoop or spoon, portion out the dough and roll into balls.
14Flatten each ball slightly and create a small indentation in the center using your thumb.
15Fill each indentation with a small amount of the cream cheese filling, about 1 teaspoon.
16Gently press the edges of the dough around the filling to seal it in.
17Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
18Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
19The centers may still look slightly underbaked, but this is okay as they will continue to cook slightly as they cool.
20Remove the baking sheet from the oven and let the cookies cool on the pan for 5-10 minutes.
21This allows the cookies to set slightly and makes them easier to handle.
22Transfer the cookies to a wire rack to cool completely.
23Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 7g💛Saturated Fat: 4.5g❤️Cholesterol: 35mg🧂Sodium: 100mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 17g🥩Protein: 1g

📝Notes

Tips: For a fun twist, you can add a sprinkle of cinnamon to the filling. You can also experiment with different extracts, such as almond or lemon, for a unique flavor profile.

Watch Video Of How Gooey Butter Cake Cookies Works

These gooey butter cake cookies are always a good idea – whether we’re celebrating a special occasion or just need a sweet treat after dinner. One of my favorite things about this recipe is how versatile it is – we can serve them warm from the oven with ice cream or whipped cream on top, or let them cool completely and enjoy them as a crunchy snack later on.

To store leftovers, simply place them in an airtight container at room temperature for up to five days or freeze them for up to two months. When reheating frozen cookies, simply bake them in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warm through.

❓ Frequently Asked Questions About Gooey Butter Cake Cookies

Q1: What is the difference between gooey butter cake cookies and traditional cookies?

Gooey butter cake cookies have a unique texture that sets them apart from other types of cookies. Unlike traditional cookies that are crunchy on the outside and chewy on the inside, gooey butter cake cookies are soft and chewy throughout. This is due to the high ratio of butter to flour in the dough, which gives them their signature texture.

Q2: Can I make these cookies ahead of time?

Yes, you can make these cookies ahead of time! In fact, I often make large batches of dough on the weekends and freeze it for up to three months so that I can easily whip up fresh cookies whenever we want them.

Q3: Do I need to chill the dough before baking?

Chilling the dough is optional but highly recommended. If you chill the dough for at least 30 minutes before baking, it will help the cookies retain their shape better during baking.

Q4: Can I substitute any of the ingredients in this recipe?

While I recommend using unsalted butter for its rich flavor, you can substitute salted butter if that’s what you have on hand. Additionally, you can swap out all-purpose flour for whole wheat flour if you prefer a nuttier flavor.

Q5: How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to five days or freeze them for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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