Chocolate Cool Whip Cookies
If you're wanting to find a super easy and delicious cookie recipe, these chocolate Cool Whip cookies are just the thing!
Chocolate Cool Whip Cookies
If you love recipes that takes short cuts such as cake mix cookies, these chocolate Cool Whip cookies will be right up your alley.
They only use 4 ingredients, with one of those being a box of chocolate cake mix, making it super easy to whip them up.
These cookies make a great after dinner dessert, after school treat or just a fun and easy activity to bake and eat with the kids.
Ingredients
Chocolate cake mix β You can use any brand of boxed chocolate cake mix for this recipe.
Cool Whip (thawed) β Any type of whipped topping will doβregular, extra creamy, or even store brand. Make sure it's fully thawed before using for easier mixing. I prefer using extra creamy for a little more richness.
Egg β Make sure it's at room temperature for easier mixing.
Powdered sugar β Rolling the cookie dough in powdered sugar gives these cookies their signature crinkly look and adds a sweet, delicate coating.
How to Make Chocolate Cool Whip Cookies
Preheat your oven to 350Β°F and line your cookie sheets with parchment paper.
In a large bowl, combine the chocolate cake mix, thawed Cool Whip, and egg.
Stir the mixture thoroughly until a sticky dough forms; this may take a few minutes of stirring, as the dough will be thick and sticky.
Next, pour the powdered sugar onto a plate.
Using a cookie scoop or melon baller, scoop out 1-inch balls of dough and drop them into the powdered sugar.
Roll the dough balls around until they are fully coated in the sugar, then place them on the prepared cookie sheets. Make sure to leave at least 1 Β½ inches of space between each cookie to allow room for spreading.
Once all the dough has been rolled and placed on the sheets, bake the cookies in your preheated oven for 8-10 minutes, or until they are set but still soft.
After baking, allow the cookies to cool on the cookie sheets for about 5 minutes, then transfer them to a wire cooling rack to finish cooling completely.
Storage of Leftovers
You can store any leftovers in an airtight container or covered with plastic room at room temperature for up to five days.
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Chocolate Cool Whip Cookies
Ingredients
- 1 box chocolate cake mix
- 8 ounces Cool Whip, 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 Β½ 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.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.