Gooiest Butter Cookies
Indulge in the ultimate treat with these Gooiest Butter Cookies, a heavenly fusion of buttery richness and melt-in-your-mouth softness. Perfectly crafted with a balance of granulated and brown sugar for complex caramel-like sweetness, these cookies boast a tantalizingly soft and gooey center thanks to the addition of cornstarch and a touch of egg yolk. Lightly rolled in powdered sugar before baking, they achieve a delicate, crackled exterior that contrasts beautifully with their irresistibly gooey interior. With a quick prep time of just 15 minutes and the effortless charm of pantry staples, these cookies are a must-try for any dessert lover. Whether served warm with a cold glass of milk or stored to satisfy future cravings, these crowd-pleasers are bound to become a household favorite.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar (packed)
- 1 piece Large egg
- 1 piece Egg yolk
- 2 teaspoons Pure vanilla extract
- 270 grams All-purpose flour
- 2 teaspoons Cornstarch
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 50 grams Powdered sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg, egg yolk, and vanilla extract to the bowl. Beat until fully incorporated and the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle and to enhance the cookie texture.
Using a small cookie scoop or a tablespoon, portion out the dough and roll it into smooth balls.
Roll each dough ball lightly in the powdered sugar to coat completely.
Place the coated dough balls onto the prepared baking trays, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. Do not overbake to keep the centers gooey.
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 511.0 g | 186% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 298.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 206 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
