I know, I know, I just posted a recipe from Lottie and Doof a few days ago. But ooey gooey butter cookies?! I couldn’t help myself. So please forgive me, guys. Remember, imitation is the sincerest for of flattery, right?
These cookies are based on these amazing bars that I grew up with. I’m a sucker for pretty much anything cream-cheese based and ooey gooey butter bars are one of my favorite things in the world. So when I saw these cookies last week, they went on the to-bake-immediately list.
These cookies bake up soft and chewy, just as they should. You should serve them cool, out of the fridge, when theyre at their chewy best. If you’re a lover of raw cookie dough, you’ll be in heaven here. If you think cookie dough is gross, aside from me disowning you as a friend, these may not be for you. But honestly, that’s ok, because I’m capable of eating every single one of these all by my lonesome.
Ooey Gooey Butter Cookies
From Mathew Rice via Lottie + Doof. Makes ~3 dozen.
2 1/4 c all purpose flour
2 t baking powder
3/4 t salt
8 oz cream cheese
1 stick unsalted butter
1/4 vanilla bean, scraped
1 1/2 c sugar
1/2 t vanilla extract
Powdered sugar for rolling and dusting
- Whisk together the flour, baking powder and salt.
- Using an electric mixer, cream the cream cheese, butter, sugar, and vanilla bean seeds
- Add the egg and vanilla
- Add the flour mixture and beat just until incorporated
- Chill ~30 min
- Heat oven to 325°F
- Scoop by large tablespoon-fulls (~1 oz), roll in powdered sugar and place on a parchment-lines baking sheet, approximately 2″ apart
- Bake 12-16 minutes, or until puffed and slightly spread (Do not let them get brown!). They’ll be very soft when they come out
- Let cool completely, then move to the fridge
- They will keep, refrigerated, for about a week