Ohh yes, I went there. That’s right. Kahlua Mocha Gooey Butter Cookies. And they are goooooood!
Rich chocolate Kahlua Mocha Gooey Butter Cookies are a popular favorite around here in St. Louis, but you can make them in your own kitchen wherever you are!
I’m a St. Louis girl and we love our Gooey Butter Cake.
I have a knack for changing up the traditional cake recipe and making it festive for the season with both my Egg Nog Gooey Butter Cake recipe and Gingerbread Gooey Butter Cake recipe.
But I haven’t tackled Gooey Butter Cookies here yet.
But I did just that. And I didn’t just do it, I did it the right way, I kicked a traditional Gooey Butter Cookie recipe up a notch with delicious Kahlúa Mocha.
I love using Kahlúa in my recipes.
It adds flavor in ways that nothing else does.
And it’s easy because most of the time it can be used in place of any extracts a recipe calls for.
I have a great chocolate sauce recipe with Kahlúa, that we make all the time in the summer.
I have made brownies, muffins, cakes, even a chocolate pie.
Some of those very recipes will be making an appearance on my blog in the coming weeks.
More Kahlua Recipes
- Coconut Vanilla Kahlua Cow (drink recipe)
- Kahlua Mudslide Cookies
- Kahlua Irish Midnight Lullaby (drink recipe)
- Kahlua Peppermint Mocha Brownies
- MexiCocoa (drink recipe – external link)
But for now, I just want to bask in the glory that is these amazing little gems of Gooey Butter goodness made all the better with that splash of Kahlúa Mocha.
Recipe for Kahlúa Mocha Gooey Butter Cookies
Kahlúa Mocha Gooey Butter Cookies
- 1 box of devils food chocolate cake mix
- 1/4 cup butter softened
- 3 Tablespoons of Kahlúa Mocha
- 8 ounces of cream cheese softened
- 1 egg room temperature
- 1/2 cup of powdered sugar
- In a large mixing bowl (I use my stand mixer), beat together the softened butter, Kahlúa Mocha, room temp egg and softened cream cheese until fluffy. Add the devil’s food chocolate cake mix a little a time, fully incorporating each time. Chill the dough for 30 minutes in the refrigerator.
- After 30 minutes, remove and preheat the oven to 350 degrees.
- Roll the dough into balls. Roll each ball into your powdered sugar. Place on baking sheet about 2″ apart or so.
- Bake for 10-12 minutes.
- Allow to cool for 2 minutes before moving to wire cooling rack to cool completely.