Chocolate Gooey Butter Cookies



HMMMMM, I guess I’m just not a chocolate cookie person. I’ve heard so much about these Chocolate Gooey Butter Cookies that Paula Deen makes and they were yummy, but not my favorite cookie. If you like chocolate cookies this recipe may be for you. Actually, I take that back, I’ve had two chocolate cookies that I really liked so I’ll work on getting the recipes so I can post them on here. I will say that these are soft, gooey and have a creamyness to them so they are good just not my favorite. I thought I would still share the recipe in case we have any chocolate cookie lovers out there.


Can You Use Neufchatel Instead of Cream Cheese?

Neufchatel has a very similar flavor and texture to cream cheese.

It is a little softer than cream cheese and has less fat and calories.

Neufchatel can be used in most recipes calling for cream cheese.


Can You Substitute Salted Butter for Unsalted Butter In Recipes?

It is usually best to use the type of butter called for in a recipe.

If you do not have unsalted butter, you can substitute salted butter by decreasing the salt in the recipe.

Reduce by 1/4 teaspoon of salt per 1/2 cup of butter.


Is Powdered Sugar The Same As Confectioners’ Sugar?

Yes, powdered sugar and confectioners’ sugar is the same thing.


Chocolate Gooey Butter Cookies

Print Recipe Pin Recipe Rate this Recipe
0 from 0 votes

Chocolate Gooey Butter Cookies

Prep Time2 hrs 13 mins
Cook Time12 mins
Total Time2 hrs 25 mins
Course: 100 Best Cookies Recipes on the Planet
Servings: 1 batch
Calories: 3842kcal
Author: Sweet Basil


Recipe By Paula Deen

  • 1 8-ounce brick cream cheese, room temperature
  • 1 stick butter at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 18-ounce box moist chocolate cake mix
  • Confectioners' sugar for dusting


  • Preheat oven to 350 degrees F.
  • In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
  • Beat in the egg. Then beat in the vanilla extract.
  • Beat in the cake mix.
  • Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
  • Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
  • Place on an ungreased cookie sheet, 2 inches apart.
  • Bake 12 minutes. The cookies will remain soft and "gooey."
  • Cool completely and sprinkle with more confectioners' sugar, if desired.


Serving: 1g | Calories: 3842kcal | Carbohydrates: 382.7g | Protein: 49.9g | Cholesterol: 652.4mg | Fiber: 12.2g | Sugar: 203.5g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 comments on “Chocolate Gooey Butter Cookies”

  1. My husband and I have made these a few times with this one change – instead of rolling the cookies in powdered sugar we roll them in granulated sugar. The granulated sugar makes the cookies sparkle a little when the light hits them and the sugar is slighly crunchy in comparison to the soft cooke. We've also added a bit of cinnamon to the dough before and they were so yummy!

  2. I'm doing a happy dance because this recipe looks delicious and easy.

  3. Moogie, that's awesome. I always said happy dance growing up. I totally forgot! Everyone else, yes something must be wrong with me. Who doesn't like chocolate cookies?

  4. Oh, that's just too bad. I LOVE chocolate cookies! Guess I better put the ingredients on my shopping list for tonight! Thanks!