Chocolate Cool Whip Cookies – Our Healthy Style

These amazing cookies are crazy easy to make with just 3 ingredients! They feature a gooey center, a satisfyingly crunchy outer layer, and a beautiful powdered sugar crinkle effect.

Try these delicious cookies with any flavor of cake mix! This versatile recipe is sure to be a hit for just about any occasion.

The ultimate favorite in my collection of cookie recipes is undoubtedly this easy cake mix variation. It’s impressive that you can whip up tasty, moist cookies using only a box of cake mix and a tub of whipped topping.

The great thing about this easy dessert is that you can use any flavor of cake mix that you’d like including red velvet, strawberry, spice cake, carrot cake, Funfetti, vanilla, etc. These cookies never get boring.

Ingredients

1 box chocolate cake mix
1 (8 oz) container Cool Whip
1 cup powdered sugar

How To Make Cool Whip Cookies

Step 1Start by mixing the box of chocolate cake mix with the thawed Cool Whip until smooth. This mixture is sticky so you’ll need to put some elbow grease behind it.

Step 2Use a greased cookie dough scoop to make tablespoon sized dough balls. You might find it helpful to refrigerated the dough for about 30 minutes before handling it to make it easier to work with.

Step 3Roll the dough balls in powdered sugar until completely coated. Place the powdered sugar coated balls on a parchment paper lined baking sheet at least 2 inches apart. These cookies spread!

Step 4Bake at 350° F for 10-13 minutes or until the edges have set. Remove from the oven and let cool completely before handling. I’ll bet you can’t eat just one!

Helpful Tips & Tricks

This easy dessert recipe is so fun to make but it can be a bit messy if you’re not prepared. Try refrigerating the dough before handling it. You could even spray your hands with cooking spray before rolling the dough in powdered sugar. It’s a great way to keep your hands dough free!
Keep these cookies stored in an air tight container or bag for up to 5 days. You can also freeze them for up to 2 months. Thaw at room temperature for a few hours before enjoying.
Remember, this recipe is versatile. You can substitute any cake mix flavor, and even throw in some chocolate chips or nuts for added crunch and flavor.

Chocolate Cool Whip Cookies

A quick and easy cookie recipe made with unexpected ingredients! This sweet treat is fluffy on the inside and crunchy on the outside with an impressive powdered sugar crinkle effect. You’d never guess they were made with cake mix and Cool Whip!

Course:

Dessert

Keyword:

3 ingredients, cake mix, cookies, cool whip, sweet treats

Servings: 24 cookies

Ingredients

1
(13.5 oz)
box chocolate cake mix
1
(8 oz)
container Cool Whip
(thawed)
1
cup
powdered sugar

Instructions

Preheat oven to 350° F and line two large baking sheets with parchment paper.
In a large bowl, mix the box of dry cake mix and Cool Whip together until smooth.
Using a greased cookie dough scoop, make tablespoon size dough balls and place them in a bowl of powdered sugar. If you find the dough too sticky or hard to work with, try refrigerating it for about 30 minutes.
Roll each dough ball in the powdered sugar until completely covered.
Place the powdered sugar covered dough balls on your prepared baking sheets at least 2 inches apart. These cookies will spread so leave plenty of space in between.
Bake for 10-13 minutes or until the edges have set. I prefer to bake two separate batches so that they can be baked in the center rack, but you could also adjust your racks to fit both baking sheets in at the same time.
Remove from the oven and allow them to cool for at least 5 minutes before enjoying!

Recipe Notes

Want to try a different variety of cake mix? Go for it! Strawberry, vanilla, red velvet, carrot cake, spice, Funfetti, etc. You could even mix in some chocolate chips or nuts for added crunch.
Store these tasty cookies in an air tight container for up to 5 days. You can also freeze these cookies for up to 2 months! Just be sure to thaw on the counter for a few hours before enjoying.