Gooey Butter Cake Cookie Recipe
Our ode to a classic St. Louis dessert.
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Ingredients
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Cookie Base
Cream Cheese Topping
Method
Cookie Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal.
- 2
Cream the Butter and Sugars
In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar until the mixture is light and fluffy.
- 3
Add Eggs and Vanilla
Add the 2 large eggs and 2 teaspoons of vanilla extract to the butter mixture. Beat until well combined.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- 5
Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- 6
Spread the Dough
Spread the cookie base mixture evenly into the prepared baking pan.
Cream Cheese Topping
- 7
Prepare the Topping Mixture
In a large mixing bowl, beat together 8 oz of cream cheese and 0.5 cup of unsalted butter until smooth and creamy.
- 8
Add Sugar and Eggs
Gradually add 4 cups of powdered sugar to the cream cheese mixture, beating until well incorporated. Then add 2 large eggs and 1 teaspoon of vanilla extract, mixing until smooth.
- 9
Spread the Topping
Carefully pour and spread the cream cheese topping over the cookie base in the baking pan.
- 10
Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until the top is set and slightly golden. A toothpick inserted should come out with a few moist crumbs.
- 11