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!
From-Scratch Chocolate Butter Cookies Recipe
There is no cake mix in this recipe (as in many ooey gooey recipes)and is all made from scratch!
Tips for Butter Cookies
Room temperature ingredients: The cream cheese, egg, and butter all need to be at room temperature before starting.
No Chill: You may be used to ooey gooey cookies that require chilling. This recipe doesn’t!
Fresh Baking Powder: To test baking powder, pour hot water into a measuring cup, then stir in about a teaspoon of baking powder. You want to see the mixture will begin to fizz; if there’s little to no reaction, it’s time to get some more.
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.
Chocolate Ooey Gooey Butter Cookies
- ½ cup (113 g) salted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- 1 cup (125 g) confectioners' sugar, divided
- ¾ cup unsweetened 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.
Did you make this recipe?
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These ARE amazing!
Very good cookie! However a couple of caveats. They are a mess to make unless the dough is chilled, and I found that 11-13 minutes is a better time, at least for my oven..
Do you have a receipe book?
I do! https://amzn.to/3HDq7Yg
Hi! These look so good! I am not fond on cream cheese. Is there something else I can use instead?thank you!
I just made these this morning. They really live up to the name. Soft and gooey. This is a very easy recipe. You don’t need a lot of experience to make these. I baked off a dozen. The rest I did as she suggested and formed the dough into cookies and froze them.
These couldn’t be much easier, and the chocolate! Yum.
One of the best cookies I have ever had. Followed recipe exactly.
Hi, can someone tell me if it is truly necessary to use a hand mixer and not a stand mixer? The recipe states hand mixer.
Hi! I made these and they taste great! Mine looked different, though, and were more mound than flat/round. Any idea why? (I tested my baking powder and it was good!)