Chocolate Cool Whip Cookies Recipe
If you’re hunting for a cookie recipe that brings maximum chocolate flavor with the least effort, you’re in for a treat with these Chocolate Cool Whip Cookies. They’re delightfully fudgy, irresistibly soft, and dusted with a snowy coating of powdered sugar for that classic crinkle finish. With only four simple ingredients—including a shortcut from boxed cake mix—you’ll have a batch of crowd-pleasing cookies in under half an hour. Whether you’re baking for an impromptu party, a holiday cookie tray, or just a chocolaty pick-me-up, Chocolate Cool Whip Cookies are destined to become your new go-to favorite.
Ingredients You’ll Need
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Ingredients:
- 1 box (15.25 oz) chocolate cake mix
- 1 (8 oz) tub Cool Whip (thawed)
- 1 large egg
- 1/2 cup powdered sugar (for rolling)
How to Make Chocolate Cool Whip Cookies
Step 1: Preheat and Prep
First things first, set your oven to 350°F and line two cookie sheets with parchment paper. This ensures your cookies bake evenly without sticking—and spares you from extra scrubbing later!
Step 2: Make the Dough
In a large bowl, combine the chocolate cake mix, thawed Cool Whip, and egg. The mixture will quickly turn into a thick, sticky dough as you stir. Don’t be surprised if it looks quite gooey—that’s part of the magic! If you’re finding it extra sticky, lightly greasing your hands with a bit of oil makes this step easier.
Step 3: Form the Cookies
Scoop out tablespoon-sized portions of the dough and roll them gently between your palms to create balls. If the dough is hard to handle, try chilling it for 15-20 minutes. This helps shape the cookies while keeping your hands (relatively) clean.
Step 4: Roll in Powdered Sugar
Drop each dough ball directly into powdered sugar and roll until completely coated. This not only gives the cookies their striking appearance but also creates a sweet, delicate crust as they bake. Don’t be shy with the coverage—the more powdered sugar, the prettier the crackled effect!
Step 5: Bake to Perfection
Arrange the sugar-coated dough balls on your prepared baking sheets, leaving about two inches between each cookie. Bake for 10 to 12 minutes, just until the edges look set but the centers are slightly soft. This is what keeps your Chocolate Cool Whip Cookies fudgy and decadent in the middle.
Step 6: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before transferring to a wire rack. This lets them firm up so they don’t fall apart when you pick them up—plus, you’ll get to enjoy the warm, melty chocolate aroma as they cool.
How to Serve Chocolate Cool Whip Cookies
Garnishes
While these cookies are delicious just as they are, a touch of flair never hurts! Sprinkle a little extra powdered sugar on top before serving, or drizzle with melted chocolate for an indulgent upgrade. A scoop of vanilla ice cream on the side takes the whole experience over the top.
Side Dishes
Chocolate Cool Whip Cookies make wonderful companions to a tall glass of cold milk or a cozy mug of coffee. For a sophisticated dessert platter, pair them with fresh strawberries or slices of ripe orange—the fruitiness lifts the chocolate flavors beautifully.
Creative Ways to Present
If you want to show off your cookies, stack them in a clear jar and tie with a ribbon for a homemade gift, or layer them on a pretty tiered cake stand at your next gathering. For a twist, sandwich two cookies around a scoop of ice cream for a show-stopping frozen treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Cool Whip Cookies fresh, place them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days, making them perfect for school lunches or afternoon snacks.
Freezing
Yes, you can freeze these! Arrange the fully cooled cookies in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll keep for up to two months, ready for a quick treat whenever you need a chocolate fix.
Reheating
If you want to replicate that fresh-from-the-oven feel, pop a cookie in the microwave for just 8-10 seconds. It’ll soften up and get deliciously warm—like a gooey brownie in cookie form!
FAQs
Can I use a different flavor of cake mix?
Absolutely! While classic chocolate is a winner, you can switch things up with red velvet, lemon, or even funfetti for a colorful twist. The basic method stays exactly the same.
What if I don’t have Cool Whip?
Cool Whip gives these cookies their unique texture, so substitutions may change the final result. While some readers have tried stabilized whipped cream, it usually doesn’t hold up as well. Stick with Cool Whip for best results.
Can I make the dough ahead of time?
Yes! You can mix the dough, cover, and refrigerate for up to 24 hours before shaping and baking. Chilled dough is easier to handle, too.
Are these cookies gluten-free?
Unless you choose a certified gluten-free chocolate cake mix, these cookies do contain gluten. Luckily, there are some great gluten-free cake mixes on the market if you need to adapt the recipe.
Why didn’t my cookies crinkle on top?
If your cookies aren’t showing that signature crinkle, check that you generously coated them in powdered sugar before baking, and don’t overbake—the crinkle forms best when the cookies are slightly underbaked in the middle.
Final Thoughts
If you’re ready for a chocolaty treat that’s as easy as it is delicious, don’t hesitate to give Chocolate Cool Whip Cookies a try. They’re quick, foolproof, and loaded with rich flavor—perfect for sharing with your favorite people or savoring all to yourself. Happy baking!
Print
Chocolate Cool Whip Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cool Whip Cookies that are incredibly easy to make with just 4 simple ingredients. These cookies are soft, fudgy, and perfect for satisfying your sweet cravings!
Ingredients
Ingredients:
- 1 box (15.25 oz) chocolate cake mix
- 1 (8 oz) tub Cool Whip (thawed)
- 1 large egg
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix Dough: In a large bowl, combine the chocolate cake mix, Cool Whip, and egg. Mix until a thick, sticky dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in powdered sugar. Place on baking sheets.
- Bake: Bake for 10–12 minutes until set around edges and slightly soft in the center.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- The dough is sticky, so consider lightly greasing your hands or chilling the dough for easier handling.
- Experiment with different cake mix flavors like red velvet or lemon for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
