Vanilla Bean Gooey Butter Cookies

Vanilla Bean Gooey Butter Cookies
I scooped the dough onto cookie sheets rather than rolling it into balls.
The cookies will come out soft and fluffy.
Just look at those gooey crackles!

You may have seen recipes for gooey butter cookies floating around the internet. Basically, they are the cookie form of Paula Deen’s gooey butter cake. I kept the original recipe almost the same, except I used vanilla bean seeds instead of the extract. I did not have enough time for the dough to chill in the refrigerator as some bakers call for, so I just used a cookie scoop to measure the dough onto sheets and did not roll them in powdered sugar.
The cookies came out of the oven nice and gooey, just as expected. The first batch I baked for 10 minutes. They were definitely on the gooey side, to the point where they didn’t stay together firmly well in my hand. The second batch I baked for 13 minutes, which yielded a firmer cookie but with less gooey nuance. Both baking times yielded delicious and soft cookies, so I suppose it is a personal preference as to whether one prefers their cookies slightly under baked or not.

Vanilla Bean Gooey Butter Cookies
Prep time
Cook time
Total time
Serves: 28
  • 1 8 oz. block cream cheese, softened
  • ½ cup butter. softened
  • 1 large vanilla bean, scraped
  • 1 large egg
  • 1 15.25 oz. box butter yellow cake mix
  1. Preheat oven to 350 degrees. In a large bowl, beat together the cream cheese, butter, and vanilla bean until smooth, creamy, and fluffy.
  2. Add the egg and beat well.
  3. Add the cake mix and beat until fluffy.
  4. Drop heaping tablespoons of dough onto ungreased cookie sheets. Bake for 10-13 minutes or until set.
At 10 minutes they will be baked but very soft and gooey. The longer you bake them, the less gooey they will be.

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  1. And I thought gooey butter cake looked good! These cookies give that a run for its money. 🙂

  2. These look amazing!  Anything with gooey and butter in it and I’m in!!!

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