Death By Butter Cookies: Melt In Your Mouth & Made From A Cake Mix


I had never heard of Death By Butter cookies until my friend Michelle told me about them. She said they were the best cookie she had ever eaten and one of the easiest to make. With that kind of accolade, I knew that cookie was one to try.

Michelle texted me the recipe, and I made them that very night. She is right. They are fabulous, and they are SUPER easy to make. They look and taste somewhat similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet. They are almost a cross between a sugar cookie and a tea cake. Either way, they are delicious.


The recipe starts with a cake mix, thus circumventing the need to measure and level flour and sugar. One important note: after mixing the ingredients, the dough should be refrigerated for two hours before forming cookies. The first time I made these, I skipped the chilling step and was left with a huge mess. The dough was sticky and totally unmanageable. The proper order for making these turn out well is 1) mix sought, 2) chill dough for 2 hours, 3) roll dough into balls, and 4) bake.

After the cookies are baked and while still warm, dust them with powdered sugar. If you don’t have a sifter with a hand lever, a strainer or fine mesh sieve will work fine.

These cookies are really yummy and would pair well with fresh fruit. I may even use the cookies as a base for a fresh strawberry shortcake when berries are in season this summer! They freeze well, too, so these would be perfect to make ahead for a trip to the beach or lake.

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Death By Butter Cookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 box Duncan Hines Butter Recipe Cake Mix
  • 1 stick butter (at room temperature)
  • 1 8 oz bar cream cheese (at room temperature)
  • ¼ tsp vanilla extract
  • 1 egg
  • 1 cup powdered sugar
  1. Preheat oven to 350 degrees.
  2. Mix cream cheese and butter until smooth.
  3. Add all other ingredients; mix well.
  4. Chill dough for at least 2 hours or overnight.
  5. Roll into 2" balls; roll balls into powdered sugar.
  6. Place on parchment lined cookie sheet 2" apart.
  7. Bake 12-15 minutes or until just beginning to crackle on top and turn golden along edges.
  8. Sprinkle more powdered sugar on top.