“Delightful” is a very apt word to describe Nightwood- I always leave there feeling happy. And these cookies look fantastic. I love gooey butter cake, so I’ll definitely be taking a crack at these this weekend.
Love the feature/recipe from the very talented Matt Rice. I went to school with Matty and love hearing how he is making it happen! I’m also glad that I discovered Lottie+Doof; it’s amazing and subscribed today. Cheers from Washington DC!
Lauren- They are a 3. You can do it! Just watch carefully so they don’t brown.
Laura- Your guests will love them, and you can assure them they are perfectly well done.
Amber- yay! It was so good to see you and Jeff and your sisters. We need to make sure that happens more often.
this is my first time commenting =)
but i just made these cookies and i’m so impressed!! they were super easy to make. on a scale of 1-10 (10 being hardest), they would be a 2. they taste amazing – and i’ve only tried them a couple minutes out of the oven. i can’t wait to taste them out of the fridge. i’ve never had a cookie turn out exactly the way it looks in the pictures. thank you!
I made these but was under-whelmed. The white flour doughy taste dominated the gooey part of the cookie. But it must have been only me, because my family liked it. I will try some of the others now :-)
Hi Laura- Of course. You initially chill them on the tray to make them easier to handle. You can transfer them to whatever container you like.
June- Sorry you were underwhelmed, but I’m with your family on this one! ; )
These were fantastic! I made them for one of my Midwestern friends who has decided she’d rather have these than a cake for her birthday next month. High praise indeed! The texture is really interesting: crackly on the outside from the sugar but perfectly cakey on the inside. I’m going to try the maple pecan cookies next, but I can’t imagine them being as surprisingly good as these. Thanks for the recipe!
Made these today T! However, I still haven’t learned how to adjust for altitude and when I removed them from the oven they flattened into paper-thin pancakes. However, they still taste delicious. Thanks for sharing Tim and Matthew!
Hi. I love your recipes. I noticed in this recipe you mentioned the creator works at Nightwood. When I visited Chicago this summer (prior to discovering your website) that was one of the restaurants I decided to dine at after extensively researching all of Chicago’s finest spots. An amazing meal. But, what stuck with me was the braised cabbage served along my fish. I have tried- at length- to replicate that braised cabbage, to no avail. I don’t like any of the other recipes I have found for braised cabbage either. If somehow you could get that recipe and post it, I would be forever greatful! If not possible, I understand, and appreciate the recipes you do post. I made ANZAC biscuits for a cookie exchange and they went over well. Thank you and Happy Holidays!
Amirah, I am glad you liked Nightwood! You should call the restaurant and ask about the recipe. If they have it, I am sure they would be happy to give it to you or at least explain what they did. They’re a friendly bunch.
Hooray!!! Thank you for posting a recipe for gooey butter cake cookies that doesn’t involve using a cake mix. I am from St. Louis and I grew up eating these cookies but I don’t want to make them from cake mix. Thanks again and I can’t wait to try them.
Thank you so much for posting this delicious recipe! I made them–so easy for such a big payoff–and posted them to my own blog. They were a huge hit with coworkers who needed some extra Christmas cheer! Thanks for your 12 Days of Cookies series, I absolutely love it!
Ok, I know it’s after Christmas, but there is still New Year’s so I baked these up today to share with family and friends in Boston for this wkend. Man! are they good! May be my new favorite cookie! Thanks for sharing!
made these tonight, halving the recipe & baking in batches – the first round spread and baked up super thin so i put the remaining dough in the freezer along with the the baking pans. the next batch came out better, but still no cute cracks. i’m in new york city so i doubt it’s the altitude, but then again i am in a 5th floor walk-up…
still, i’m happy with the results because the cookies turned out delicious despite the fact that i am not a terribly precise baker (sortof creamed the butter by hand, ran short of sugar, tossed in vanilla w/o measuring). reminds me a little of the birthday cake truffles at milk bar….
Made these last night for a New Year’s Eve party, and I’ve been struggling to keep my hands off them ever since. They are the best cookies I’ve made in a long time. I halved the recipe and still ended up with five dozen two-bite cookies. Someone said they were reminiscent of those miniature powdered doughnuts at the grocery store, only way better, of course. I bet they would taste amazing with a little lemon juice and zest thrown in. But as is, they are amazing little bites of pillowy, cakey, velvety goodness. Thanks so much for the wonderful recipe, and Happy New Year!
I am making a whole load of desserts for a funeral, and was thinking these cookies would be great for the kids who will be there. Do you think that instead of confectioners sugar for rolling the cookies in that sparkling white sanding sugar would work?
Hi Anne- Nope, the sanding sugar would not work. It definitely needs to be confectioner’s. Also, not to discourage you, I am not totally convinced these are a kids cookie. Maybe they are? I have a feeling adults would like these better than kids.
Coming from St. Louis, I’ve made these for years and have never heard of putting them in the fridge. Just tried that….YUM!!! I didn’t think they could get any better! Thanks for the tip.
Also, Anne and Tim, my kids LOVE these cookies. They gobble them up, but why wouldn’t they!
Tim, I love your blog, thank you for such delicious inspiration. Do you think you could freeze the dough for a week or two before baking these cookies? Would the cream cheese affect that? I am looking to make these for my Christmas party and would like to prepare as much as possible in advance. Thank you!
Hey Vic- Thanks. I dunno. I haven’t tried. My guess is that it would be okay, but I can’t say with certainty. They keep for a while in the fridge after being baked, so worst case scenerio you can make them a day or two early and just hold them in the fridge. Happy baking!
I was craving these favorite go-to cookies, but did not want to break out the cookie sheets. My solution: put half of the dough in a 10-inch cast iron skillet. The result was DELICIOUS as evidenced in my Instagram photo. Thank you! <3