Cake Box Cookies – Paula Dean

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Source recipe: https://www.pauladeen.com/recipe/chocolate-gooey-butter-cookies/

These cookies are a staple in our house. Super easy to make and they have a cake-like consistency that tends to be a hit with most people who try them. I find them very versatile with swapping flavors and mix-ins. No matter which variation I make, I place the dough in the freezer until it firms up before I roll the cookies. It really helps make them more uniform and evenly baked. Plus, the dough is way easier to handle cold.

Below are some of my favorite combinations, but you’ll need to grab the recipe at the link above. Enjoy!

Lemon Poppyseed

• 1 teaspoon vanilla and/or lemon extract
• 1 (18 oz) box lemon cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1-2 tbsp poppyseeds

Vanilla Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box vanilla cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Pineapple Coconut White Chocolate

• 1 teaspoon vanilla extract
• 1 (18 oz) box pineapple cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup shredded sweetened coconut and white chocolate chips (half & half)

Chocolate Peanut Butter Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box chocolate cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup peanut butter chips

Butter Pecan

• 1 teaspoon vanilla extract
• 1 (18 oz) box butter pecan cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chopped pecans and white chocolate chips (half & half)

Red Velvet Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box red velvet cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Banana Chocolate Chip

• 1 teaspoon vanilla extract
• 1 (18 oz) box banana cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 egg
• 1 stick room temperature butter
• 1/2 – 1 cup chocolate chips

Instruction Short-Notes

Oven 350 °F. Cream the cream cheese and butter until smooth. Add the egg. Add the vanilla. Add the cake mix. Using plastic wrap, place the dough in an evenly spread blob (think: oval) onto a piece of plastic wrap large enough to wrap it tightly. Place in the freezer for about 45 to 60 minutes. I use a kitchen scale and cut portions around 1oz each. I roll them and place them onto a parchment-lined cookie sheet. Bake 12 to 15 minutes. The cookies will be a bit soft. Cool completely.