Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies, a delightful indulgence for chocolate lovers, are a testament to the art of baking perfection. These cookies, with their enticing blend of rich cocoa and a velvety, gooey center, elevate the classic butter cookie to an entirely new realm of decadence and delight.

What sets these cookies apart is their remarkable texture. With a balance that straddles between fudgy and chewy, they boast a center that’s slightly under-baked, giving a gooey, almost molten quality that melts in your mouth. The incorporation of cocoa powder infuses a deep, intense chocolate flavor, complemented by a dusting of powdered sugar that adds a hint of sweetness and a touch of elegance.

The simplicity of ingredients—butter, sugar, cocoa, flour, and a few extras—belies the complexity of flavors and textures these cookies possess. The magic unfolds in their preparation: a careful blending of the ingredients, a precise balance of ratios, and the finesse in baking that creates this divine fusion of taste and texture.

Chocolate Gooey Butter Cookies are a testament to the fact that sometimes the most extraordinary pleasures come in the simplest of packages. Their irresistible allure lies not just in their delightful taste but in the joy they bring, creating moments of happiness and satisfaction with every decadent bite.



– 8 ounces cream cheese, room temperature
– ½ cup unsalted butter, room temperature
– 1 large egg
– 1 teaspoon vanilla extract
– 15.25 ounce chocolate cake mix (Dark Chocolate Fudge preferred)
– ½ cup confectioners’ sugar (for rolling & dusting)


1. In the bowl of your stand mixer or a large bowl with a hand mixer, blend the cream cheese and butter until smooth.
2. Beat in the egg, followed by the vanilla extract.
3. Add the chocolate cake mix and beat until thoroughly combined; the dough will be quite thick.
4. Cover the dough with plastic wrap and refrigerate for approximately 2 hours to firm up.
5. Once chilled, preheat the oven to 350°F. Line two baking sheets with silicone mats or parchment paper, setting them aside.
6. Place about 1/2 cup of powdered sugar into a small bowl.
7. Use a tablespoon-sized cookie scoop to portion the dough, rolling it into balls, then coat each ball lightly by rolling it in the powdered sugar. Place 12 dough balls per cookie sheet, leaving about 2 inches of space between each.
8. Bake for 12 minutes—the cookies should still appear soft and gooey when removed from the oven.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Optionally, dust with additional powdered sugar.

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