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! 🙂
Directions:
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! 🙂
Do these cookie’s get soft or do they get crumbly??
They didnt last long enough to find out..lol
Do these cookie’s stay soft or do they get crumbly?
Can you tell me the exact brand of butter and cake mix you chose to use? Thanks!
I used a regular Yellow cake mix and unsalted butter.
I made them and they were a bit thin so I added about 1/3 cup of Self-rising flour. Turned out great! If you let the dough set a little bit (the butter hardens) it is more firm :). Thanks for the recipe!
I make these all the time AND I brown the butter to a nice semi golden tan as this adds a different flavor to the cookie..btw ladies or gentlemen, any flavor of cake mix will do..this recipe is sooooo easy to make & it comes in handy @ the holidays when we are all pressed for time..cookies also freeze well ! 🙂
another tip, if you chill the cookies in the refridgerator AFTER you place them on the cookie sheet, they will not spread as much AND remember to chill your cookie sheets between the batches of cookies that you are making the same day as this prevents the cookies from spreading too thin & baking too fast ! 🙂
Yes…I recently discovered the importance of the freezer, and it makes all the difference in the world. 🙂
Easy to make…….however the cake mix was a little too sweet for me.
Hello, my cookies are very crumbly? What can I do to fix that?
Something has to be wrong with the ratio of ingredients~ I’m not sure?!
Tried these but was not impressed. Now that I’ve read all the comments I know why. I bought what appeared to be the exact cake mix as the one pictured only to read after baking that it’s not supposed to have pudding in the mix and that the actual size of the cake mix is too small and needs to have more added. It would be nice if these details were included in the actual recipe instead of hidden in the comments.
Not sure what you mean by pudding…I used a standard yellow boxed cake mix. 🙂
Check the ounces on your cake mix. A lot of companies have pulled the ‘shrink ray’ and cake mixes are now three ounces smaller! Your recipe uses an 18.25 ounce cake mix. Add in 6 tablespoons of cake flour or self-rising flour to make up the difference! And make sure your mix doesn’t have pudding. They’re too runny!
🙂
Oh! Forgot to mention that you need 2 tablespoons of cake flour / self rising for every ounce the mix is lower (a 15 cake mix needs 6 tablespoons to make it work)
🙂
Silly me, I added the chocolate chips then added the hot butter, and guess what happened, yes, you guessed it, the chips melted into the batter, and needless to say they did NOT look like the picture, LOL, but they were tasty. Live and learn!
It all works out in the end!! 🙂
I just made them and they were good. I cut the mix in half to make peanut butter cookies and chocolate chip cookies. My hubby loved the peanut butter, but I enjoyed the chocolate chips. Thanks for the recipe.
Does it have to be Yellow cake mix? Or can I use a white cake mix? I never buy yellow cake.
Jackie-I’m sure you could use any flavor cake mix to make different types of cookies
Anybody use salted butter? Wondering how much different they would taste vs. using unsalted butter. I love sweet and salty.
Omg these were lovely… had to try them right away!
To tell you the truth, at first I was like “errh all-butter” but once I tasted them.. BAM thats’s when it hit me don’t judge a book by it’s cover! 😉 haha but seriously truly amazing, these will be one of my regulars from now on. Though I didn’t have any choc chips so I used macadamia instead but I will definitely be using choc chips next time 🙂
We made this with banana cake and peanut butter chips and pecans and every one Raved about them!! thank you
YAY~ 🙂
Followed these extremely simple directions and all the cookies did was burn and smoke up my house.
Can you freeze the cookie dough
I haven’t tried it, but I don’t see why not..
Sounds good. I live in Australia and just need to know the size of cake mix you use. We are in grams here but I will convert it from your ounces. Thanks
Do you use salted or unsalted butter? Or does it not matter, cuz I have both.
Either.. just your preference. 🙂