Chocolate Cool Whip Cookies
Chocolate Cool Whip Cookies are perfect for homemade cookies without the fuss. They’re quick to whip up, look impressive with their powdered sugar crackle, and are always a hit for parties, potlucks, or an easy weeknight dessert.
These Cool Whip cookies are so simple to make that almost anyone can make them. Just combine four ingredients to create soft, chewy bites of chocolatey goodness.
What You Need To Make Cool Whip Cookies
These cookies start with a box of chocolate cake mix so you know they really are easy. Add a few ingredients and you’ll have cookies in no time at all.
- chocolate cake mix
- cool whip
- egg (Egg shortage? Try these quick and easy substitutes)
- powdered sugar
- cookie scoop for easy making
- bowl
- baking sheet
- wooden spoon
You can use regular cool whip or extra creamy, both work. And you can also use either version of store-brand whipped topping as well. I don’t recommend light or diet whipped topping the cookies turn out weird.
When Rolling These Cookies
These are sticky when you mix them up. That’s why I listed the cookie scoop, it just make them easier to pull together. And it keeps your hands cleaner.
Once you roll them in powdered sugar they won’t be sticky. For best results scoop and drop them directly onto the plate with the powdered sugar and roll them around to coat them.
To Store
You can store these cookies at room temperature for up to five days. If you want to store them for later, it’s best to pack them into a freezer bag or air-tight container and put them in the freezer.
More Small Batch Cookie Recipes
I have a couple of small-batch cookie recipes; I have these Butter Pecan Meltaways and these Blueberry Muffin Cookies. If you want something more holiday-oriented, try these Peppermint Oreo Truffles!
Chocolate Cool Whip Cookies
Equipment
- 1 cookie scoop 1 inch size
Ingredients
- 1 box chocolate cake mix
- 8 ounce Cool Whip or store brand, thawed
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F°
- Line cookie sheets with parchment paper, set aside
- In a large bowl, combine the cake mix, Cool Whip, and egg, stir well until a sticky dough forms; this will take a few minutes of stirring
- Pour the powdered sugar out onto a plate
- Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time
- Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball
- Repeat this process until all the dough is turned into balls and rolled in the powdered sugar
- Bake the cookies at 350F for 8-10 minutes until set
- Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling
