I have a Christmas Gooey Butter Cookie recipe that is always a big hit, so I needed another version that could be made at any time during the year, but would be extra special for Valentine's Day.
These pretty pink cookies are soft and chewy and seriously irresistible. The white chocolate chips add a nice contrast of flavor. One batch makes around 40 cute little cookies, so they are perfect to make and share with friends (or you can eat them all) . . .
I added some strawberry extract to the cookies for a little extra boost of flavor. Sometimes strawberry extract can be hard to find. I ordered mine online. It is an optional ingredient, so you can always leave it out and still have delicious cookies.
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Strawberry Gooey Butter Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)
8 Tbl. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 large egg
1 tsp. vanilla extract
1 tsp. strawberry extract, opt.
1 (15.25 oz.) box strawberry cake mix
1/2 (heaping) cup white chocolate chips
1/2 - 3/4 c. powdered sugar
In a large bowl, cream together butter and cream cheese. Add the egg, vanilla and strawberry extract and mix until combined. Add the cake mix and mix until combined. Stir in the white chocolate chips. Cover bowl with plastic wrap and refrigerate for at least one hour or up to 24 hours. I like to refrigerate mine overnight. The longer you can refrigerate the dough the less sticky it will be.
Once dough has chilled, preheat the oven to 350 degrees. Place powdered sugar in a small bowl; set aside. Using a one-inch cookie scoop, scoop out dough and roll into a ball. Roll dough ball in powdered sugar, completely covering the entire ball. Place on a greased cookie sheet and repeat with remaining dough. Flatten dough balls slightly and bake for 10 minutes. Cookies will look under-done, but they will be perfect. Allow to cool on cookie sheet for 2 minutes, then remove to a wire rack and cool completely. Makes around 40 cookies.
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