Gooey butter cake is a staple to St. Louis. It's like a cakey brownie. These cookies are a great way to get that gooey butter cake taste in a simple cookie! I used to make these and my chocolate crinkle cookies all from scratch, however, I know that not everyone carries these ingredients in their houses, so I've posted recipes using cake mixes! Of course you can simply replace those mixes with your own favorite dry cake mix ingredients. Which means these are easy to make gluten free as well.
I also added peppermint to the powdered sugar for some. Just another fun way to add holiday spirit into your cookies.
1 box of yellow cake mix (or your favorite yellow cake recipe sans wet ingredients)
1/2 cup butter (softened)
8 oz cream cheese (room temperature)
1/4 tsp vanilla extract
1 cup powdered sugar
Using an electric mixer, combine the butter, cream cheese, egg, and vanilla until light and fluffy.
Stir in the cake mix until the dough becomes smooth and thoroughly combined. Cover your bowl and place the dough in the refrigerator to chill for 30 minutes.
Place your powdered sugar into a separate bowl.
After your dough has chilled, preheat your oven to 350° F.
Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
Place the dough balls onto an ungreased cookie sheet and bake for 12 minutes.
Cool and enjoy!