Gooey Butter Cookies

2 Jan

Ok, after the holidays it wasn’t like I needed to make another cookie recipe, but this one was posted on and I just couldn’t pass it up. It’s simple, it’s quick, and it is OMG delicious. For real.

The original recipe is one from Christina Tosi, owner of the Momofuku Milk Bar in New York. They are delicious. It is gooey and sweet. Did I say they are delicious? Because they are. I baked mine 10 minutes longer than the original recipe called for since the center was still wiggly and not set completely. Once cooled, I cut them into two-bite pieces and put them in mini muffin papers. Do not skip the papers…otherwise all that gooey goodness will run all over the place and people will feel cheated! I kept these covered on the counter and two days later they were still fabulous.


Gooey Butter Cookies
adapted from the Momofuku Milk Bar recipe

Cookie Base
1 box french vanilla cake mix
4 ounces butter, melted
1 egg

Gooey Butter Topping
8 ounces cream cheese at room temp
2 eggs
1 pound powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray an 8 x 8 cake pan with nonstick spray and line with a piece of parchment cut to size, leaving two edges longer to ease removal from the pan.

Make the base by mixing together the cake mix, 1 egg, and the melted butter. Press the base into the pan in a nice even layer.

Make the gooey butter topping by creaming together the cream cheese, remaining 2 eggs, powdered sugar and the vanilla. Pour it over the base, smoothing it to the edges in an even layer. Bake for 30 – 40 minutes.

The edges should be golden brown and the center set but still melty and gooey.

Let cake cool completely. Take a butter knife and run it along the edges of the pan to loosen the cookie bar. Using the parchment edges, pull from the pan and put on a cutting board. But into two-bite squares and transfer to mini muffin papers.


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