I wish I could say that I came up with these All-Butter Cookies as some sort of tribute to poor Paula Deen..haha! But the truth is, that this whirlwind recipe actually came from a reader. Well..sort of. I was asked to share a recipe for something called Golden Butter Cookies, and right away I knew that wasn’t one of mine! While I’m no stranger to Sugar, fat & frying..Butter is one ingredient that I somehow always seem to neglect. Until NOW!
Sooo, those “Golden Butter Cookies” (or what I thought those Cookies should be like) hit me like a ton of bricks..and here we are!
~There is nothing~~umm..NOTHING, in these Cookies other than the Yellow Cake Mix and BUTTER! ..Oh..and some Chocolate Chips, but those are just there to distract from the ALL. OF. THE. BUTTER..LOL! 🙂
I mean, just look at these melt in your mouth, succulent beauties..they look like pure Butter!! And in all honesty..these are, dare I say, the VERY BEST Cookie I’ve ever put in my mouth!! If you doubt me, just go do this now…and let me know if you agree! 🙂
What you’ll need:
1 box of Yellow Cake Mix
1 cup of Melted Butter
1 cup of Chocolate Chips…optional!
YEP..That’s IT! 🙂
Add the melted Butter into the Cake mix and blend it evenly together…
Fold in the Chocolate Chips.
On a parchment lined baking sheet, scoop out even sized Cookies about 1-2″ apart. They will spread a bit..maybe it’s all the Butter?? HAHA!
Bake them at 350 for about 12-15 minutes..or until they’re firm…
Let them cool, they’re very moist..maybe it’s ALL the Butter?? HAHA!
Can you see the Butter?? 🙂
Time to eat some..can you taste the Butter?? YES, yes you sure can! ~Enjoy! 🙂
OOoooo! I can’t wait to try this!!
Paula who? It doesn’t get any simpler than these, eh? Better make me a batch…and quick.
OOO I see all kinds of cookies being made with this method!! yum!! I say red velvet with with chocolate chips….and much much more!! yes I love easy!!
any idea if it will work with gluten free cake mix???
Hmmm..I’m not sure about that.
OMG!! How would they be with butterscotch chips? How would it be with Devil’s Food Cake? or Devil’s Food Cake and White Chocolate Chips? or Cinnamon Chips? or Toffee Pieces? and/or Walnuts or Pecans or Macadamias for any of them? OMG!! You have created a Cookie Monster! So easy!! So delicious. My Grandkids will love me!! I so thank you!
I do it with the butter recipe and a box of butterscotch pudding mix. They are delicious!
OMG! You are killing me! Yum!
ok i just made these. do they usually come out really thin and flat? i am assuming it is because of all the butter?
these things are rich but delicious!
Yep, they do spread, it’s definitely the butter! Lol. 🙂
When I made them they turned out all flat, runny chocolate. They were not yellow What did I do wrong.
That happened to me when I used a cake mix with “pudding in the mix”. It works for me as long as I get the cake mix that has no “pudding in the mix”. The ones with clearly say it on the box.
Is it one cup of butter, that is melted OR melted butter that amounts to one cup?
One cup of melted butter… 🙂
I made these and brought them to my radiation team.(I’m going through radiation for cancer). They all loved the cookies and couldn’t believe the simple recipe. Thanks Amy for helping me put a smile on many faces.
You make me smile Dave…so, thank you! 🙂
I’m in the midst of making these now. The batter was very soft and all 6 cookies on the cookie sheet cooked together. I’ve been baking for a long time and the cookie I put on the cookie sheet and the cookie that was pulled out of the oven looked absolutely nothing like your photos. Your pictures look as if you refrigerated the dough after combining the ingredients. That is the ONLY way to get a consistency like your finished photographed product.. I know this because I refrigerated my 2nd batch and they look exactly like your photographs.
The only way that these wont work is if your butter to dry ingredient ratio is off. Make sure you used the same size/etc. box cake mix and the correct measurement of butter… I didn’t chill the dough first. 🙂
I,m always confused as to what kind of butter to use in any recipe. Salte or UNsalted?? for this recipe
The rule of thumb is, if it isn’t specified its unsalted. 🙂 and any butter or margarine will work for these. 🙂
Can you make them in a rectangular cake pan an if so bake for how long? 🙂
This is similar to an old Pampered Chef recipe for the cookie press (minus the chips, of course). We always had the best luck with barely melting the butter. There should be some solid butter that you gradually melt with stirring. That may help with the spreading too.
Cookies made from cake mix are THE BEST – WAY better than cookie mix, oddly enough. I found a similar recipe years ago, and it’s the only way to make cookies from a mix!
I will try these. Yes seriously it’s is. Try this delight Peanut butter one 1box yellow cake mix, 2eggs, 1/2c oil and 1c Peanut butter. I’ve made them several times and my gramma loves them I’ve made her few batches in last few weeks. That’s why looking at an easy choc chip recipe.
Thank you for this amazing recipe…. how did you come up with this? My family loved it.. this will definitely be my holiday cookies with no chips… any other variations you suggest?
Do I need to put in the egg and oil?
Nope..just Butter! 🙂
Hi….Make sure you use an 18 oz cake mix…they’re making the boxes smaller these days and it throws off the ratio. I had a 16 oz box and had to add part of another mix as it was too soupy without the extra mix.
Yes! Thank you!
I am glad you posted the comment about the cake mix size. I tried with 2 tbs less butter. I also think that you need to be careful about how melted your butter is. I sounds crazy, but it should be just melted and not liquid.
i have used a gluten free mix on similar recipes and it works however baking time would be different if baked too long i have found the cookies are hard and brittle and needed lots of milk or coffee to eat lol