Chess Pie Cookies
Submitted by clark
A Southern-style gooey butter cake with a yellow cake mix crust and a rich cream cheese, egg, and powdered sugar filling. Cut into bars for the ultimate sweet treat.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minY’all, if you haven’t had chess pie cookies, you’re missing out on one of the South’s best-kept secrets.
They’re really a gooey butter cake in disguise: a buttery yellow cake mix crust pressed into the bottom of a 9×13 pan, topped with a creamy filling of beaten cream cheese, eggs, powdered sugar, and vanilla.
Forty minutes in the oven and the filling puffs up golden on top while staying dense and fudgy underneath.
Cut into squares and try to eat just one. (Spoiler: you won’t.)
Kitchen Tips
- Pat the crust mixture firmly and evenly; thin spots will overbake and thick spots stay doughy
- Beat the cream cheese and eggs together until completely smooth before adding the sugar
- The center should still have a slight jiggle when you pull the pan out; it firms up as it cools
- These taste even better the next day once the filling has fully set in the fridge
Ingredients
Directions
Crust: Mix all ingredients together.
Pat into an ungreased 9 x 13 inch; pan.
(Mixture will be “doughy").
Filling: Beat cream cheese and eggs together well.
Add the powdered sugar and vanilla gradually.
Pour over crust and bake at 350℉ (180℃) for 40 minutes.
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