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Bready or Not Guest: Gooey Butter Cake Cookies By Dan Koboldt

Easy and delicious cookies made with yellow cake mix. Find out more about Dan's fantasy books at
Course: Dessert, Snack
Keyword: cookies, cream cheese
Author: Beth Cato


  • 1/2 cup butter softened
  • 8 ounce cream cheese
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 18.25 ounce yellow cake mix
  • 1/4 cup confectioners' sugar


  • Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.
  • Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.
  • Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.
  • Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.
  • Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.
  • Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.
  • These cookies keep remarkably well in an airtight container. Enjoy them with a good book!