Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 oz (1/2 block) full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar, for rolling
Instructions
- Cream Butter & Cream Cheese: In a large bowl, beat the softened butter and softened cream cheese with an electric mixer on medium speed for 1-2 minutes until perfectly smooth, light, and fluffy.
- Add Wet Ingredients: Beat in the granulated sugar. Then, add the egg and vanilla extract and mix well until just combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add this to the wet ingredients and mix on low speed just until a soft, sticky dough forms. (Do not over-mix!)
- CHILL THE DOUGH (Do Not Skip!): The dough will be very soft. Cover the bowl with plastic wrap and chill for at least 1 hour (or overnight). This is the secret to making it easy to roll.
- Prep: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl.
- Scoop & Roll: Scoop the chilled dough using a 1-tablespoon cookie scoop. Roll it between your hands into a smooth ball.
- Coat in Sugar: Drop the dough ball into the powdered sugar and roll it around until it’s very generously coated, like a little snowball.
- Bake (Don’t Over-bake!): Place the cookies on your prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes.
- The cookies will look puffy, pale, and underdone! This is the secret! Remove them from the oven (they will not be golden brown) and let them cool on the baking sheet for 5-10 minutes before moving them to a wire rack.
Notes
- Do NOT Over-bake!: This is my #1 secret for this ooey gooey cookies recipe! You must pull them from the oven when they look pale and puffy. If you wait for them to get golden, you’ve baked all the “gooey” right out of them!
- Chill Your Dough!: This from-scratch dough is supposed to be sticky! Chilling it for at least 1 full hour is not optional. It’s the only way to make it firm enough to roll.
- The “Cake Mix” Shortcut: In a real hurry? Mix 1 box (15.25 oz) of Yellow Cake Mix with 1 (8 oz) block of softened cream cheese, 1/2 cup (1 stick) of softened butter, and 1 large egg. Chill, roll in powdered sugar, and bake!
- Storage: These cookies are even softer and gooier on Day 2! Store them in an airtight container at room temperature for up to a week.
- Prep Time: 15
- Chill Time: 60
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American