Chocolate Gooey Butter Cookies – Paula Deen

I remember the first time I bit into a cookie that was somehow both decadent and delicate. It was at a bake sale in Savannah, Georgia, and this unassuming little cookie, dusted with powdered sugar, completely stole the show. It was intensely chocolatey, almost fudgy in the center, and the edges had this beautiful, slightly crisp texture. That cookie, I later learned, was a variation of the classic gooey butter cake, transformed into a cookie. I was instantly hooked. The memory of that perfect Southern treat still lingers, and it’s what inspired me to dive deep into the world of gooey butter cookies, eventually landing on this fantastic recipe by Paula Deen.

Recipe Overview

• Prep Time: 2 hours 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yields: 2 Dozen
• Serves: Varies
• Dietary Type: Not specified

Ingredients

• 8 ounces cream cheese, room temperature
• 1/2 cup (1 stick) butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18.25 ounce) package moist chocolate cake mix
• Confectioners’ sugar, for dusting

Equipment Needed

• Large mixing bowl
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Plastic wrap
• Cookie sheet
• Wire rack

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). It’s important to ensure your oven is accurately heated for even baking.

2. In a large mixing bowl, cream together the cream cheese and butter until smooth and completely combined. This step is crucial for achieving the right texture; make sure there are no lumps.

3. Beat in the egg, followed by the vanilla extract. Mix until everything is well incorporated.

4. Gradually add the entire package of moist chocolate cake mix to the creamed mixture. Continue mixing until just combined. Be warned: the dough will be VERY stiff. If you’re using a hand mixer, proceed with caution and don’t overwork it. A stand mixer is recommended for this step.

5. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours, or until it is firm enough to roll into balls. This chilling time is essential; don’t skip it! It allows the butter to solidify, preventing the cookies from spreading too much during baking.

6. Once chilled, roll the dough into tablespoon-sized balls. This size will give you a perfectly portioned cookie.

7. Generously roll each ball in confectioners’ sugar, ensuring it’s completely coated. The powdered sugar not only adds sweetness but also contributes to the signature crackled appearance of these cookies.

8. Place the sugar-coated cookie dough balls on an ungreased cookie sheet, spacing them about 2 inches apart. This allows for adequate air circulation and prevents the cookies from sticking together as they bake.

9. Bake for 12 minutes. It is very important not to overbake. The cookies will still appear soft and somewhat under-baked, but this is exactly what you want for that gooey texture.

10. Allow the cookies to cool slightly on the cookie sheet before very carefully transferring them to a wire rack to cool completely. These cookies are incredibly delicate when warm and prone to falling apart if handled too roughly.

11. Once completely cooled, you can sprinkle them with additional confectioners’ sugar if desired. This adds a beautiful finishing touch.

Expert Tips & Tricks

• Room Temperature Matters: Ensure your cream cheese and butter are truly at room temperature. This makes creaming them together much easier and ensures a smooth, consistent batter.
• Don’t Overmix: Overmixing after adding the cake mix can lead to tough cookies. Mix only until just combined.
• Chilling is Key: Don’t rush the chilling process! The 2-hour chill time is crucial for preventing the cookies from spreading too thin during baking. If the dough is still too soft after 2 hours, chill for an additional 30 minutes.
• Baking Sheet Matters: Using a light-colored baking sheet will help prevent the bottoms of the cookies from browning too quickly.
• Underbake is Better: Resist the urge to bake these cookies until they appear fully done. A slightly underbaked center is what gives them that signature gooey texture. They will continue to set up as they cool.
• Flavor Boost: Add a teaspoon of instant espresso powder to the batter for an even richer chocolate flavor.
• Cream Cheese Alternative: Reduced fat cream cheese can be used for good results.
• Cake Mix Variations: Any flavor cake mix will work.

Serving & Storage Suggestions

These Chocolate Gooey Butter Cookies are best served at room temperature. They are fantastic with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. Frozen cookies can be thawed at room temperature.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	161 kcal	8%
Total Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	17mg	6%
Sodium	121mg	5%
Total Carbohydrate	22g	7%
Dietary Fiber	0.2g	1%
Sugars	14g	28%
Protein	1.2g	2%

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper to the batter for a subtle kick.
• Mint Chocolate: Use a chocolate mint cake mix for a refreshing twist.
• Peanut Butter Chocolate: Swirl in a tablespoon of peanut butter into each cookie before baking.
• Lemon Gooey Butter Cookies: Use a lemon cake mix and add a teaspoon of lemon zest to the batter for a bright, citrusy flavor.
• White Chocolate Raspberry: Use a white cake mix, fold in white chocolate chips and fresh raspberries.

FAQs (Frequently Asked Questions)

Q: Why is my dough so stiff?
A: The dough is naturally stiff due to the high proportion of cake mix. Make sure your cream cheese and butter are properly softened, and don’t overmix the dough.

Q: Can I use a hand mixer instead of a stand mixer?
A: Yes, you can, but be cautious. The dough is very thick, so use a sturdy hand mixer and don’t overwork it.

Q: My cookies spread too much. What did I do wrong?
A: This is likely due to the dough not being chilled long enough, or the oven temperature being too low. Ensure you chill the dough for the full 2 hours, and verify your oven temperature with an oven thermometer.

Q: How do I know when the cookies are done?
A: The cookies will still look slightly underbaked, and that’s exactly what you want! They should be set around the edges but still soft in the center.

Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag for longer storage. Thaw at room temperature before serving.

Final Thoughts

These Chocolate Gooey Butter Cookies are a guaranteed crowd-pleaser, bringing a touch of Southern charm to any occasion. Don’t be intimidated by the chilling time; it’s what makes these cookies so special. Experiment with different cake mix flavors and add-ins to create your own signature version. And most importantly, don’t forget to share your creations and your feedback! Pair these decadent delights with a scoop of vanilla ice cream and a good conversation – they’re sure to be a hit. Happy Baking!