Gluten Free Gooey Butter Cake Cookies

The original purpose of this cookie recipe was to create a copy cat recipe of a cookie I used to enjoy at a Memphis location of McAllisters Restaurant. Its not a chain-restaurant recipe though. I only ever found them served at this one particular location and they were so good. They are so incredible, soft and tender and buttery.   The recipe you see here is a gluten free version of the original.  You can find the original recipe I made at my friend Alison's place here.

1 Egg
1 box of Betty Crocker Gluten Free Yellow Cake mix
1 Tablespoon J-ello Vanilla Instant Pudding
1 8-ounce Cream Cheese, softened to room temp.
1 stick (1/2 cup) butter, softened to room temp.
Powdered Sugar for rolling

 Preheat oven to 350 degrees.
  • Mix ingredients well. 
  • Dough will be very sticky at this point. 
  • Refrigerate overnight or a minimum of 4 hours. 
  • Make into balls with heaping tablespoon portions or maybe a mellon baller if you have one. 
  • Roll into powdered sugar. 
  • Place balls about 1 to 2 inches apart on parchment lined baking sheet.
  • Bake 10 to 12 minutes.
  • Remove cookies from oven and set aside.
  • Leave cookies on baking sheet for at least 5 minutes to set up before baking.
  • Dust with additional sugar while still warm if desired.
NOTES:   Using only a tablespoon of Jello instant pudding so what the heck should you do with almost a full box of pudding?  Go ahead and add it to your cake recipe with one tablespoon short.  I've done this and it still works just fine!!!!!

Comments

  1. Great! This recipe sounds very similar to the bottom portion of the butter cake recipe I posted!!! I love that!!! Makes it super simple!! Can't wait to try these! I have 4 boxes of yellow cake mix that I was reserving for butter cakes, I may have to use one for the cookies!!!!

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  2. I have a double batch of dough in the fridge now. Will have to form into balls and bake when I get up. Hope they are as good as they sound, taking to the in-laws' tomorrow night!

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