Chocolate Ooey Gooey Butter Cookies are the softest and sweetest cookies that were inspired by my Chocolate Ooey Gooey Butter Cake and Ooey Gooey Butter Cookies. Adding chocolate to this already sweet cookie was a no-brainer, and if you just love chocolate, these will also be a winner in your book (and taste buds)! For a lemon twist on the cookie, be sure to try my Ooey Gooey Lemon Cookies.
Chocolate Ooey Gooey Butter Cookies
These chocolate cookies are INTENSE. I should probably rename them to CHOCOLATE LOVERS COOKIE because it is such an intense burst of pure chocolate goodness. The texture in this cookie is a bit different than my traditional Ooey Gooey Cookie, a bit denser, but it all works out to make something pretty darn delicious. This is the cookie I will be making when my chocolate-obsessed friends and family visit. I know they will love it!
Chocolate Ooey Gooey Butter Cookies Recipe
There is no cake mix in this recipe (as in many ooey gooey recipes), but actually all made from scratch!
Ingredients (full recipe below)
- Cream cheese
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Confectioners’ sugar–You will need this for both the dough mixture and to roll the dough in before baking.
- Cocoa powder
- Baking powder
These cookies are so easy to make and they are the perfect chocolatey treat to satisfy even the sweetest tooth. Preheat the oven to 350°F, get out a large mixing bowl and hand mixer, and get started!
To make the cookies, beat together the butter, cream cheese, and sugar. Make sure you use room temperature ingredients. (Most refrigerated ingredients can get to room temperature in about 30 minutes.) Room temperature ingredients allow for more even baking and fewer lumps!
Next, add in the egg and vanilla. Then, add in flour, cocoa powder, baking powder, and a half (1/2 cup) of the confectioners’ sugar. With the mixer on low, gradually beat everything into a creamed mixture. Once the dough is made, it’s time to get the cookies baked!
How to Bake Chocolate Ooey Gooey Butter Cookies
There is no need to chill this dough before baking. The cookies actually tasted less ooey-gooey when the dough was chilled, so I opted to use the dough immediately after preparing. The cookies are a bit flatter, but they are still just as ooey-gooey and delicious!
To bake the cookies, use a two-tablespoon cookie scoop to create balls of dough. Roll each ball in the remaining confectioners’ sugar and place each on a parchment-lined baking sheet. I put about 6 cookies on each sheet. Use the bottom of a glass or your hand to flatten out the dough a bit. Bake for 8-11 minutes, or until they no longer appear wet on top. Let them rest on the baking sheet for about five minutes before transferring the cookies to a wire rack to cool.
How to Freeze Butter Cookies
The very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet, and then place them in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label it with the cookie name and date, as well as the baking instructions.
If you want to freeze the cookies after they are baked, allow them to cool completely. Then, lay them on a parchment-lined baking sheet and place them in the freezer. Once the cookies are frozen, store them in a freezer-safe zipped bag, labeled and dated. They will keep for up to four weeks.
Looking for More Ooey-Gooey Recipes?
Chocolate Ooey Gooey Butter Cookies are melt in your mouth chocolate cookies that have the chocolate flavor for even the sweetest tooth!
- 1/2 cup (113g) salted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (187.5g) all-purpose flour
- 1 cup (125g) confectioners' sugar, divided
- 3/4 cup cocoa powder
- 3 teaspoons baking powder
Preheat oven to 350°F and prepare baking sheets by lining them with parchment paper.
In a large bowl using a hand-held mixer, beat butter, cream cheese, and granulated sugar until blended.
Add in egg and vanilla.
Add in flour, cocoa powder, baking powder, and 1/2 cup confectioners' sugar. With the mixer on low, gradually beat into a creamed mixture.
Using a 2-tablespoon cookie scoop, scoop dough and then roll in confectioners’ sugar. Place approximately 6 dough balls on the prepared baking sheets.
Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.