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Let me tell you about these Red Velvet Gooey Butter Cookies that always have folks raving. They're melt-in-your-mouth good! I found this fun riff on the famous St. Louis Gooey Butter Cake ages ago and it's been my go-to ever since, especially for cookie swaps. You whip these up with a cake mix (yep, for real!) so they're super low-fuss, and you get that deep, rich red velvet with a chocolatey kick everyone asks for again and again.
Irresistible Crowd Pleaser
You know why I keep coming back to these? They seriously never flop. Using a cake mix means they come out awesome every single batch. That beautiful deep red color isn't just for show—these are perfect for brightening up any party table, not just Valentine's Day or Christmas. And I swear, once people try them, they're hounding me for how to make them.
Gather Up These Goodies
- Red Velvet Cake Mix: Just a single box is all you need—skip the directions, just use the dry mix.
- Cream Cheese: Grab 8 ounces, extra soft, so it blends super easy.
- Butter: 1/2 cup, soft but not runny—we want that creamy texture.
- Large Egg: Let it sit out so it's not cold. That way your dough mixes smooth.
- Vanilla Extract: One teaspoon, because it just gives everything a boost.
- White Chocolate Chips: 1 cup for sweet pockets in every bite.
- Powdered Sugar: Have a bowl handy for rolling and a little extra for dusting so they're all snowy-looking.
Simple Irresistible Treat
- Put Together the Mixture
- Start out beating your softened cream cheese and butter till it's all fluffy, then mix in the vanilla and egg until it blends smooth.
- Work In That Cake Mix
- Slowly fold in the dry red velvet cake mix. Don't stir too much, just enough to come together. Then gently mix in those white chocolate chips.
- Shape Them Up
- Scoop out dough balls and roll them in powdered sugar so they're totally covered like little snow puffs.
- Bake to Perfection
- Line your dough balls up on the baking sheet with enough space. Pop into a 350°F oven for 10-12 minutes—they should look a tiny bit underdone in the center.
- Add a Little Extra Flair
- Let them cool on a rack before sprinkling on more powdered sugar. Make them look fancy!
My Tried-And-True Tricks
Pro tip: don't mix the dough too hard or you'll lose the gooey inside everyone loves. Give those cookies some elbow room on the tray—they spread out quite a bit. And honestly, it's better to underbake them a bit. The soft center is what sets these apart!
Keep Them Tasting Fresh
Stash your cookies in an airtight box and they'll still taste just right for days on the counter. Want to plan ahead? They freeze perfectly! Just seal 'em well, thaw to room temp, and a quick fresh dusting of powdered sugar will perk them up if needed.
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Creative Serving Ideas
You can't go wrong eating these straight up, but my top pick is serving them warm and gooey with vanilla ice cream. Incredible! Try breaking up any extras (if you have them!) on top of pancakes or spinning them into a milkshake too. They're so pretty you can even use them to jazz up parfaits or pile them on crepes.
Common Questions
- → Can I use the freezer for these cookies?
Totally, they'll keep in an airtight box in the freezer for three months.
- → My cookies are super flat. What's up?
If your butter or cream cheese is too mushy, they'll spread out. Pop the dough in the fridge if it feels too soft.
- → What should I look for to see when they're ready?
You want the middle to firm up but stay soft. If the tops dry out and aren't shiny, they're set. For extra gooey cookies, bake a little less.
- → How long will they stay fresh?
On your counter they'll last four days. In the fridge, you've got six days. Tucked in the freezer, three months easy.
- → Could I swap in another cake mix?
Absolutely, grab any cake mix you like. They'll turn out yummy no matter the flavor.