Chocolate Cool Whip Cookies
Easy 4-ingredient chocolate cookies made with cake mix and Cool Whip. Soft, fudgy, and covered in powdered sugar for a beautiful crinkle finish.
Servings: 24
Calories: 120kcal
Ingredients
- 1 15.25-ounce box chocolate cake mix
- 1 8-ounce tub Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar
- Optional
- ½ cup mini chocolate chips
- ½ teaspoon espresso powder
- White chocolate chips
- Crushed peppermint candies
- Chopped pecans or walnuts
Instructions
- Prepare the Oven
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Make the Dough
- Add the chocolate cake mix to a large bowl.
- Add the thawed Cool Whip.
- Crack in the egg.
- Stir with a spatula until completely combined.
- The dough will be thick and sticky.
- Coat the Dough
- Place powdered sugar into a small bowl.
- Scoop about 1 tablespoon of dough.
- Drop the dough into the powdered sugar.
- Roll until completely coated.
- Place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake
- Bake for 10–12 minutes.
- The cookies should be set around the edges.
- The centers should still look slightly soft.
- Do not overbake.
- Cool
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack.
- Cool completely before serving.
Notes
- Chill the dough for 20 minutes if it's too sticky.
- Coat generously with powdered sugar for the best crinkle effect.
- A cookie scoop makes evenly sized cookies.
- Do not overmix the dough.
- Slightly underbaked cookies stay soft and chewy.
- Allow Cool Whip to thaw before mixing.
Nutrition (Approximate)
- Calories: 120
- Carbohydrates: 22g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 8mg
- Sodium: 180mg
- Sugar: 15g
- Fiber: 1g