Chocolate Cool Whip Cookies
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My Chocolate Cool Whip Cookies will become your new obsession. They take only 4 simple ingredients and produce a chewy cookie that delivers maximum chocolatey goodness with minimal effort. They are quick, easy and delicious.
If you want some more great recipes to fill out your cookie tray, try my amazing Chocolate Chip Cake Mix Cookie Bars and my Birthday Cake Cookies. Just because they are easy does not mean they are’t beautiful and delicious. Give them a try.
Why this Cool Whip Cookie Recipe Works
This recipe is a time-saving superhero in cookie form. The cake mix brings flavor and structure, while the Cool Whip acts as both a binder and a magical fluffer-upper (that’s a technical term, probably). The result? A chewy, brownie-like interior with a delicate powdered sugar shell that crackles beautifully as they bake.
- Ridiculously Easy: Just 4 ingredients and one bowl—no hand mixer needed. For these chocolate cookies made from cake mix.
- Fudgy & Soft: These cool whip chocolate cookies made with cake mix are like a a brownie in cookie form.
- Perfect for Any Occasion: Dress them up with sprinkles or powdered sugar.
- Fun to Make: Great for baking with kids or beginners.
Why is the Dough so Sticky?
Cool Whip gives the dough a soft, sticky texture. Chill it for 15–20 minutes or use a cookie scoop to make handling easier. Rolling the dough in powdered sugar helps manage the stickiness, too.
Pro Tip for this Cool Whip Cookies Recipe
Chill the dough for about 30 minutes before rolling—it makes scooping and handling way easier, and helps the cookies keep their shape.
Ingredient Notes for this Cake Mix Cookie
This dough is like a cake batter so it takes only 4 ingredients. Just beat cake mix, scoop the dough and then bake the cookies.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cool Whip: Use the original, thawed cool whip. Avoid fat-free for best texture.
- Egg: Just one! It ties everything together.
- Powdered Sugar: Roll the dough in the powder sugar before baking. It adds sweetness and that pretty crackled finish
Variations and Substitutions for Boxed Cake Mix Dessert
You can elevate the cake mix and cool whip dessert in a few easy ways.
- Chocolate Fudge Cake Mix: Use different varieties of the box of cake mix such as red velvet, dark chocolate, brownie mix or even white cake mix for this quick and easy recipe.
- Add-ins: Mini chocolate chips, crushed peppermint, or chopped nuts add extra texture and flavor.
- Cool Whip Alternatives: You can substitute with other non-dairy whipped toppings, but results may vary slightly.
Special Equipment Needed for Cool Whip Cake mix Cookies
You will need some equipment to make these chocolate cookies. Here is a list of the tools:
- Cookie Scoop: You will need this for uniform size and less mess. If you don’t have a cookie scoop you can use a tablespoon and roll the dough.
- Silicone Baking Mats: To prevent sticking and helps cookies bake evenly you can also use parchment paper.
How to Make Chocolate Cool Whip Cookies
The crinkle effect on these cookies is more than just a pretty face—it’s science and style coming together deliciously. The crackled surface forms because the outer layer of the cookie sets before the inside finishes baking. As the moist interior continues to expand and rise, it breaks through the set exterior, causing it to split and crinkle.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dough: Preheat the oven. Combine chocolate cake mix, Cool Whip, and egg in a large bowl until smooth.
- Chill & Scoop: Chill the dough in the refrigerator for 30 minutes, then scoop into small balls.
- Roll & Place: Roll each ball of dough into the powdered sugar and place on a parchment-lined baking sheet.
- Bake & Cool: Bake at 350°F for 10–12 minutes. Let them cool slightly before transferring to a rack.
Prep Ahead Suggestions for the Chocolate Crinkle Cookies
This is such an easy cookie that there is no need to prep ahead. However, if you want to get ahead you can make the dough ahead of time. The dough is sticky.
- Cookie Dough: You can prepare the dough up to 24 hours in advance—just keep it covered in the fridge. When ready to bake, let it sit for a few minutes to soften slightly before scooping.
Alternate Cooking Methods for Chewy Chocolate Cool Whip Cookies
You can make the gooey cookies into bites when you make this easy chocolate cookie.
- Muffin Tin: Try using a mini muffin tin for cookie “bites”! Just press the dough into the cups, bake for about 10 minutes, and cool. They make a fun and tidy dessert option for parties or lunchboxes.
How to Store, Reheat and Use Leftovers
You can make these cookies, freeze for later or make the baked cookies into a magical dessert. They are wonderful to reinvent into new desserts.
- Store: Cool Completely. The soft and chewy cookies can be stored in an airtight container for several days.
- Freeze: Freeze in a single layer, then store in freezer-safe bags for up to 2 months.
- Reheat: A quick 5-second zap in the microwave makes them taste fresh-baked.
- Leftover magic: Crumble them into ice cream or layer into a parfait.
Common Questions About This Cake Mix Cool Whip Cookies Recipe
Yes! Use a gluten-free chocolate cake mix. It will be a sticky dough. Everyone can enjoy these easy cookies.
Try chilling the dough longer or reducing your oven temperature slightly. It is important not to skip the chilling step.
Expert Tips to Make Cool Whip Cookies Recipe
The cookies are made with four ingredients. So not take a lot of work. However you want to follow these expert tips. They are great for a Christmas Cookie exchange.
- Size: Use a cookie scoop for uniform size and even baking.
- Roll: Roll generously in powdered sugar—some of it will absorb during baking.
- Cool Completely: Let cookies made with cool whip cool on the sheet for a few minutes before transferring to avoid breakage.
- Serve this recipe with: When I am making cookies for a cookie exchange I always include this one and also use: Birthday Cake Cookies, Crinkle Brownie Cookies and Green Vanilla Crinkle Cookies. They make a fun and delicious presentation.
More Recipes You Might Like
Chocolate Cool Whip Cookies
Equipment
Ingredients
- 15.25 ounces Chocolate Cake Mix, 1 box
- 2 cups Cool Whip, thawed
- 1 Egg
- ⅓ cup Powdered Sugar
Instructions
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, Cool Whip and egg until well combined and no dry streaks of cake mix remain.
- Place the powdered icing sugar in a small bowl.
- Use a 1.5 Tablespoon cookie scoop to portion out some batter and then drop it into the sugar. Roll the dough around to coat completely, then transfer to the prepared baking sheets. Repeat with all dough.
- Bake for 10-12 minutes until cracks appear on the surfaces of the cookies and the cracks are no longer glossy.
Christina’s Notes
- Chill Dough if Sticky: It helps with scooping and rolling.
- Use a Cookie Scoop: Keeps cookies uniform for even baking.
- Don’t Overbake: They’ll firm up as they cool.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
