A cookie with a bite taken out of it, heavily coated in powdered sugar, resting on parchment paper on a black plate. In the background there are more cake mix cool whip cookies
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Cake Mix Cool Whip Cookies

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These Cake Mix Cool Whip Cookies are stupid easy to make! Only 4 ingredients, powdered sugar, a box of cake mix, tub of Cool Whip and 1 egg, equals cookies!!

Picture a cookie that’s sweet, fudgy, and has that perfect chewy bite – that’s exactly what you get with Cake Mix Cool Whip Cookies! They’re super easy to whip up (pun intended). Just toss everything in one bowl, and you’re pretty much there. And you only need 4 ingredients! I’m a big fan of the chocolate version, but the real fun starts when you experiment with flavors. Strawberry, lemon, you name it – you can make any flavor of Cake Mix Cool Whip Cookie you’d like; they all taste amazing.

Close up of several cake mix cool whip cookies heavily dusted with powdered sugar on parchment paper

If you have some unused cake mix lying around, then you have to make this easy cool whip cookies recipe. The first time I stumbled upon this recipe was one of those classic “mom moments”. My kids were begging for cookies, but I was fresh out of the usual ingredients, not to mention running on low battery. Ya’know how it is.

In a desperate search for something (anything!) that I could make with what I had, these Cool Whip cake mix cookies popped up. And, oh boy, did they save the day! They instantly became a household hit. Not only are these cake mix cookies ridiculously tasty, but they’re also laughably easy to make. I mean, these cookies are so simple, you could almost make ’em with your eyes closed. Well, maybe keep one eye open for safety, but you get the gist.

Cake Mix Cool Whip Cookies Overview

Cuisine Inspiration: American
Number of Ingredients: 4
Total Cook Time: 20 minutes
Primary Cooking Method: Baking
Dietary Info: Low-Fat, Vegetarian
Key Flavor: Sweet and chocolatey
Skill Level: Beginner

Notable mentions

  • Simplicity at Its Best: In the time it takes to decide what to watch on TV, these cookies are ready to pop in the oven. Just four simple ingredients, 10 minutes of prep, 10 minutes of baking, and voilà – cookies in a jiffy!
  • No Mess, No Stress: If you’re not a fan of cleaning up, you’re going to love this easy cool whip cookies recipe. Two bowls, a few ingredients, and you’re done.
  • Kid-Friendly: Get the little ones involved! This recipe is so straightforward, it’s the perfect opportunity for a family baking session. Kids will love the hands-on fun of rolling the dough in sugar, and the thrill of watching their creations puff up in the oven.
  • Great For Cookie Exchange: Got a cookie exchange coming up? These Cool Whip cookies are your golden ticket. Not only are they a breeze to make in large batches, but they’re also unique and customizable, sure to stand out among any cookie crowd.

Ingredients to make Cake Mix Cool Whip Cookies

  • Cool Whip: Thawed to room temperature. If you can’t find Cool Whip, a similar whipped topping should work just fine.
  • Cake Mix: 1 box of your favorite flavor. I used Super Moist Devil’s Food Cake, but this is where you can get creative! Chocolate, vanilla, strawberry, lemon – the sky’s the limit. Each flavor brings its own unique twist to the cookies.
  • Egg: To bind everything together. It’s the secret behind that chewy texture we’re after.
  • Confectioners’ Sugar: For coating those cookie dough balls. It adds a sweet finishing touch and that beautiful crinkle look.
Overhead shot of ingredients to make cake mix cool whip cookies in the counter before mixing

How to make Cake Mix Cool Whip Cookies

  1. Add the cake mix, the egg, and the thawed Cool Whip to the bowl of a stand mixer.
  2. Mix until you have a smooth and well-combined dough. Scrape down the sides of the bowl using a spatula, and mix again.
  3. Add powdered sugar to a bowl. Using a small ice cream scoop or a spoon, portion the dough onto the powdered sugar. Gently roll the dough in the sugar until it’s fully coated. Then, scoop the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  4. Bake in the preheated oven for about 10 minutes. The cookies should puff up and spread slightly, with edges set firmly and the centers just cooked through without looking glossy. Once done, remove from the oven and let the cookies rest on the baking sheet for a few minutes to set. After they’ve cooled, transfer them to a wire rack to cool completely.
A step by step image collage on how to make cake mix cool whip cookies with mixing all the ingredients, shaping and covering the dough with powdered sugar, and baking the cookies
  • Swap The Cake Mix: Don’t feel boxed in by chocolate! You can make these Cool Whip cookies with any cake mix, including white cake mix, yellow cake mix, red velvet cake mix, strawberry cake mix, french vanilla cake mix, and so on.
  • Egg Substitution: If you’re out of eggs or baking for someone with an egg allergy, unsweetened applesauce is your friend. Use about ¼ cup for each egg the recipe calls for. It keeps the cookies moist and adds a subtle hint of fruitiness.
  • Make It Gluten-Free: Swap out the regular cake mix for a gluten-free variety. There are so many tasty gluten-free mixes available now, so you won’t miss out on any of the fun flavors if you’re avoiding gluten.
  • Use Whipping Cream: If you don’t have Cool Whip at hand but wanna bake these cookies, you can make and use your own whipping cream. Just whip up some heavy cream with a dash of sugar until stiff peaks form, and add it to the dough. It works almost the same as Cool Whip.

Tips for making the best cookies with cake mix and Cool Whip

  1. Room Temp Ingredients: Make sure your Cool Whip and egg are at room temperature before you start. This little step ensures your dough mixes evenly and your cookies bake up just right.
  2. Chill the Dough: Sticky dough got you down? Pop that bowl in the fridge for a bit. Chilling the dough for 10-15 minutes makes it way easier to handle and roll in the sugar. Plus… it’s a nice break to grab some coffee while you wait.
  3. Add Extra Baking Time: If you’re craving cookies with a lighter, more cake-like texture, just add an extra two minutes to your baking time. Keep an eye on them, though – it’s a fine line between perfect and overdone.
  4. Gentle Mix: Overmixing the dough can lead to tough cake mix Cool Whip cookies, and we’re all about that soft, chewy middle. A gentle fold is all you need!
Close-up of cake mix cool whip cookies heavily dusted with powdered sugar on parchment paper, with a striped cloth underneath

How to store Cake Mix Cool Whip Cookies

After your cookies have cooled off, place them in an airtight container. This will keep them fresh and prevent them from turning into cookie crisps. If you’ve got a cookie jar, that’s even better!

How long will Cake Mix Cool Whip Cookies last?

These cookies with cake mix and cool whip are best enjoyed within 3-4 days, which is perfect because they’re so yummy, they probably won’t last much longer than that!

Can I freeze chocolate cake mix Cool Whip cookies?

Yes! Place your cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll stay fresh for up to 3 months. And here’s a pro tip: you can also freeze the cookie dough! Just scoop the dough balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag, and you’ve got instant cookie dough ready for up to 3 months.

What to serve with Cake Mix Cool Whip Cookies

  • Brownie Batter Dip: Looking for a dynamic duo? Pair these cookies with my 5-ingredient brownie batter dip! Because there’s never enough chocolate.
  • Beverages: Whether it’s a steamy mug of hot cocoa, a robust cup of coffee, or a chilly glass of milk, these cookies have found their perfect match. It makes for a comforting, cozy treat any time of the day!
  • Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two cookies for an instant ice cream sandwich. The softness of the cookies paired with the creamy, cold ice cream is a must for warm days.
  • Whipped Cream & Berries: If you’re feeling fancy, top a cookie with a dollop of whipped cream and a berry or two. This simple yet elegant addition is great for impressing guests or treating yourself to a little extra indulgence.

Frequently asked questions

Are Cool Whip and whipped cream the same?

They’re similar but not the same. Cool Whip is a whipped topping sold in packages, made with oils, sweeteners, and stabilizers to give it a consistent texture and longer shelf life. Whipped cream is simply cream that’s been whipped, usually with a bit of sugar.

Can I make these cookies with Homemade whipped cream?

Absolutely! Just remember, the consistency and sweetness might vary a bit, so you might want to add a touch of sugar to your whipped cream if you like your cookies on the sweeter side.

How do I know when the cookies are done baking?

Your cookies are done when they start to crackle on top and the edges are set, but the centers are still a bit soft. They’ll firm up as they cool, so be careful not to overbake if you love a chewy center!

Overhead shot of several cake mix cool whip cookies heavily dusted with powdered sugar on parchment paper, with a striped cloth underneath

These Cake Mix Cool Whip Cookies are your soon-to-be favorite treat that practically makes itself! All you need are 4 simple ingredients and one bowl, and you get deliciously chewy and chocolatey cookies. It’s the perfect quick-fix for your sweet cravings, y’all!!

More Easy 5 Ingredient Or Less Cookie recipes:

I want to hear from you! If you try this easy Cake Mix Cool Whip Cookies recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Close-up of cake mix cool whip cookies heavily dusted with powdered sugar on parchment paper, with a striped cloth underneath
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Cake Mix Cool Whip Cookies

These Cake Mix Cool Whip Cookies are stupid easy to make! Only 4 ingredients, powdered sugar, a box of cake mix, tub of Cool Whip and 1 egg, equals cookies!!
No ratings yet
Author Jackie
Servings 24 cookies
Course Dessert
Calories 116
Prep Time 10 minutes
0 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 8 oz tub of Cool Whip thawed to room temperature
  • 1 box of your favorite cake mix
  • 1 large egg
  • 1 cup confectioners' sugar for coating

Instructions

  • Start by preheating your oven to 350°F. Prepare your cookie sheets by lining them with parchment paper, and set aside.
  • Add the cake mix, the egg, and the thawed Cool Whip to the bowl of a stand mixer. Mix until you have a smooth and well-combined dough. Scrape down the sides of the bowl using a spatula, and mix again.
  • Add powdered sugar to a bowl. Using a small ice cream scoop or a spoon, portion the dough onto the powdered sugar. Gently roll the dough in the sugar until it’s fully coated.
  • Scoop the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  • Bake in the preheated oven for about 10 minutes. The cookies should puff up and spread slightly, with edges set firmly and the centers just cooked through without looking glossy.
  • Once done, remove from the oven and let the cookies rest on the baking sheet for a few minutes to set. After they’ve cooled, transfer them to a wire rack to cool completely.

Notes

  • Room Temp Ingredients: Make sure your Cool Whip and egg are at room temperature before you start. This little step ensures your dough mixes evenly and your cookies bake up just right.
  • Chill the Dough: Sticky dough got you down? Pop that bowl in the fridge for a bit. Chilling the dough for 10-15 minutes makes it way easier to handle and roll in the sugar. Plus… it’s a nice break to grab some coffee while you wait.
  • Add Extra Baking Time: If you’re craving cookies with a lighter, more cake-like texture, just add an extra two minutes to your baking time. Keep an eye on them though – it’s a fine line between perfect and overdone.
  • Gentle Mix: Overmixing the dough can lead to tough cake mix Cool Whip cookies, and we’re all about that soft, chewy middle. A gentle fold is all you need!

Nutrition

Serving: 1cookie, Calories: 116kcal, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 159mg, Potassium: 26mg, Fiber: 0.3g, Sugar: 15g, Vitamin A: 26IU, Calcium: 58mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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