Chocolate Gooey Butter Cookies Recipes

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CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.

Provided by PHXBBW6FT1

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h

Yield 14

Number Of Ingredients 7

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
  • Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g

CHOCOLATE GOOEY BUTTER COOKIES



Chocolate Gooey Butter Cookies image

Make and share this Chocolate Gooey Butter Cookies recipe from Food.com.

Provided by stephanie.troyer

Categories     Dessert

Time 12m

Yield 2 Dozen

Number Of Ingredients 6

1 (8 ounce) brick cream cheese, room temperature
1/2 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18 ounce) box moist chocolate cake mix
confectioners' sugar, for dusting

Steps:

  • 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.

Nutrition Facts : Calories 1937.5, Fat 127.9, SaturatedFat 63.2, Cholesterol 352.5, Sodium 2802.7, Carbohydrate 189.8, Fiber 6.1, Sugar 98.4, Protein 27.2

GOOEY BUTTER COOKIES



Gooey Butter Cookies image

If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.

Provided by SOAP

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese
½ cup butter, softened
1 egg
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 18.3 g, Cholesterol 28.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 199.3 mg, Sugar 1.3 g

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN



Chocolate Gooey Butter Cookies - Paula Deen image

This recipe was on Paula's Food TV show. They are to die for! I made these because my partner will not eat anything with cream cheese in it. I thought I would actually have cookies to eat the next day. I was so wrong. I made a double batch and only had 3 cookies in all. I did not find these to be Gooey. More delicate and cake like. Be sure not to over bake. *Prep time includes 2 hour chilling time. *NOTE - On her show she did add oil...I don't know the amt. I added no oil the 4 times I have made these and I don't feel its needed...My hips agree :) UPDATE: I have also used FF Cream Cheese with good results. Any flavor cake mix works well! Please also note that the directions do state that dough will be very stiff. I use my stand mixer with no problems. Please use caution if using a hand mixer.

Provided by MamaBear23

Categories     Dessert

Time 2h27m

Yield 2 dozen, 2 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
1 teaspoon vanilla extract
18 ounces moist chocolate cake mix
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl cream the cream cheese and butter until smooth.
  • Beat in egg. Then add in the vanilla.
  • Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
  • Cover and refrigerate 2 hours until firm enough to roll into balls.
  • Roll the chilled dough into tablespoon sized balls.
  • Roll in confectioner's sugar.
  • Place on an ungreased cookie sheet, 2 inches apart.
  • Bake 12 minutes.
  • (The cookies will remain soft and look somewhat under-baked.).
  • Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
  • Cool completely. Sprinkle with more confectioners sugar if desired.

GOOEY CHOCOLATE COOKIES



Gooey Chocolate Cookies image

These soft and chewy cookies couldn't be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix. -Angela Bailey, San Pierre, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix (regular size)

Steps:

  • In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE



Gooey Chocolate-Peanut Butter Cake image

Inspired by southern butter cakes, this delight is blessed with lots of butter and made easily with a foolproof cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup peanut butter chips (from 10-oz bag)
1/2 cup chopped roasted peanuts
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
3 3/4 cups powdered sugar
Hot fudge topping, if desired
Chopped peanuts, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
  • In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
  • Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 0 g

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