Chocolate Cool Whip Cookies
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Chocolate Cool Whip Cookies are soft, fudgy, and take almost zero effort to make! They’re made with 3 simple ingredients (plus powdered sugar for rolling), these cookies bake up thick, crinkly, and irresistably soft in the center.
No one will know that these crinkly cool whip cookies only took about 5 minutes of work. They are a show stopping cookie that will have people asking you for the recipe every time.
If you need more quick cookie recipes, these Church Window Cookies (No Bake) and Gooey Butter Cookies are perfect!
Why You’ll Love These Cookies
- Only 4 Ingredients including the powdered sugar that the cookies are rolled in!
- No chilling required! This cookie doesn’t need to be chilled, making them super quick to bake up and enjoy!
- Incredibly quick to make! Seriously, this cookie comes together so fast and can be baked up in 9 minutes.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Chocolate Cake Mix – I used a 15.25 ounce box of Duncan Hines Devil’s Food cake mix for this recipe, but any cake mix will work. I know Better Crocker is now 13.25 ounces, so you may need to add the 2 ounces from another box.
Cool Whip – I also call this whipped topping, the generic name for it. Make sure it’s thawed.
Powdered Sugar – This is what makes the cookie a show stopper. Those beautiful dark brown crinkles with the snow white powdered sugar for contrast.
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Substitutions and Variations
- You can switch out the chocolate cake mix for any flavor of cake mix as long as you use a 15.25 ounce box.
- To enhance the chocolate flavor, add 1/2 teaspoon of espresso powder or instant coffee granules to these chocolate cool whip cookies.
- You can use add-ins for these cookies like chocolate chips, peppermint chips, peanut butter chips, etc.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Cool Whip Cookies
Prep Work: Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
Step 1: Beat together the cake mix, cool whip, and egg until a sticky dough forms and the mixture is well combined,
Step 2: Scoop the dough using a 1 tablespoon cookie scoop and roll in the powdered sugar.
Step 3: Place the cookies on the prepared cookie sheets and bake for 9 to 11 minutes in the preheated oven.
Step 4: Let cool for 5 minutes on the cookie sheet and transfer to a cooling rack or paper towel to cool completely.
Tips for Success
- Expect sticky dough! If it’s too sticky to manage, you can refrigerate for 30 minutes before scooping it.
- I found the easiest way to scoop the sticky dough is with a quick-release 1 tablespoon cookie scoop.
- Don’t overbake these cookies. They should look slightly underdone in the center.
- Generously coat the cookie dough balls in the powdered sugar. It will make make the crinkles really pop and also help make the dough manageable to move.
- This recipe can be made with any flavor of cake mix. Feel free to use your favorite. Some of my favorites are lemon, strawberry, and funfetti!
- You can NOT use homemade whipped cream or instead of the Cool Whip in these cookies. Cool Whip contains stabilizers that help give the cookies structure.
How to Store and Freeze
Store leftovers in an airtight container at room temperature for up to 5 days.
The cookies can also be frozen for up to two months. Allow the cookies to cool completely before transferring them to a freezer bag or freezer-safe container. Place a sheet of parchment paper between layers to prevent the cookies from sticking together. Thaw at room temperature before enjoying.
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Chocolate Cool Whip Cookies
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Ingredients
- 15.25 ounce box of chocolate cake mix
- 8 ounces Cool Whip thawed
- 1 large egg lightly beaten
- ⅔ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the 15.25 ounce box of chocolate cake mix, 8 ounces Cool Whip, and 1 large egg. Beat using a hand mixer on medium speed until well combined. The mixture will be sticky.
- Place the ⅔ cup powdered sugar in a small shallow bowl.
- Using a 1 tablespoon cookie scoop, scoop the cookie dough and pop them into the bowl of powdered sugar.
- Roll the cookie dough balls in the powdered sugar until well coated.
- Place the cookies 1 1/2 inches apart on the prepared cookie sheets.
- Place in the preheated oven and bake for 9-11 minutes or until the edges are set.
- Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack or paper towel to finish cooling.
Notes
- The dough will be sticky. If you find it is too sticky to scoop, place it in the refrigerator for 30 minutes so it firms up a little.
- I like to use a 1 tablespoon scoop for these cookies, however, you can use a larger scoop and make bigger cookies. If making bigger cookies, adjust the bake time by a minute or so.
- This recipe can be made with any flavor of cake mix. Feel free to use your favorite. Some of my favorites are lemon, strawberry, and funfetti!
- Don’t use whipped cream instead of the Cool Whip in these cookies. Cool Whip contains stabilizers that help give the cookies structure.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
