If you are not from the Saint Louis area, you might not have experienced the delicious ooey-gooey-ness that is gooey butter cake. And if you have not yet had the pleasure of that wonderful cake, then I highly, highly suggest adding the ingredients for these gooey butter cookies to your next shopping list (if you don’t already have them in your pantry).
So, I’ve been absent for about a week and a half here, which might be surprising considering I have been enjoying the relaxation of Spring Break.
Scratch that. I have been busy writing my chemistry thesis, my Spanish thesis, a multitude of lab reports, and preparing for a presentation in front of a bunch of professors that I would rather not take part in. But, I also want to graduate, so… I guess I do not have that much of a choice in the matter.
I have been seeing all these photos of people going to beaches and far-away places for Spring Break. It makes me jealous. And here I am sitting on my couch deciding if I calculated the reaction energy correctly or not. I want a tan, too!
Oh well. I guess I’ll just put on some more bronzer than necessary and set my sights on summer.
gooey butter cookies
Makes about 3 dozen cookies
1 8-oz.package cream cheese, room temperature
1 stick unsalted butter (1/2 cup), room temperature
1 teaspoon vanilla extract
1 16-oz.box butter yellow cake mix
3/4 cup powdered sugar
In a large bowl, cream together cream cheese, butter, vanilla extract, and egg. Add in the cake mix in thirds, mixing until combined between each addition. Chill for one hour to overnight.
Preheat oven to 350 °F. Line a large cookie sheet with parchment paper or a silicon baking mat.
Place powdered sugar in a bowl or plate. Roll cookie dough into 1” balls and add into the powdered sugar. Cover the dough with sugar and place on the prepared baking sheet.
Bake in the preheated oven for 11-12 minutes, until cooked through and lightly golden on the edges and bottom. Cool on baking sheets for a couple of minutes, then remove to a cooling rack to cool completely.