These melt-in-your-mouth cool whip cookies are the easiest dessert for any day of the week! All I need is a tub of whipped topping, a box of cake mix, an egg, and some powdered sugar to get a crackly crinkle cookie finish. My kids love helping me with these, and I love that it only takes 4 ingredients and 30 minutes!
Cool Whip and Cake Mix Cookies
I absolutely love the rich and fudgey texture of my brownie mix crinkle cookies, but I wanted a softer, lighter version too. So I used a box of cake mix to get a moist, tender texture, then folded in some Cool Whip to make these cookies a little more airy. It’s the stabilized whipped cream that makes these unique compared to the typical cake mix cookie, and I am obsessed with the end result!
This is one of simplest desserts I’ve ever made, which means I’ve made them more times than I can count now. Just mix a couple ingredients, roll the cookie dough in powdered sugar, bake, and enjoy! By swapping out the cake mix flavor, I’m able to make a new version for every occasion. They’re perfect for potlucks, playdates, and pool parties.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Don’t Forget to Thaw the Cool Whip!
The Cool Whip needs to be thawed for this cookie recipe. So if you keep yours in the freezer, be sure to move it to the refrigerator the day before you make these. Or if you’re more forgetful (like me), set it on the countertop for at least 30 minutes before using.
Cool Whip Cookies Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional, but recommended)
Ingredients
- 15.25 ounces cake mix any flavor; 1 box*
- 8 ounces Cool Whip thawed if frozen; 1 tub**
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
- Add the cake mix, Cool Whip, and egg to a large mixing bowl.15.25 ounces cake mix, 8 ounces Cool Whip, 1 large egg
- Mix the ingredients just until combined.
- Place the powdered sugar in a small bowl½ cup powdered sugar
- Use a cookie scoop to portion the cookie dough, then roll the cookie dough balls in the powdered sugar.
- Place the cookies onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 15-16 minutes, or until the edges are firm.
- Allow the cookies to cool on the baking sheet.
Notes
- Thaw Cool Whip in the fridge overnight for best results.
- Grease your cookie scoop (or hands!) well to keep the dough from sticking. It’s quite wet.
- Allow the cookies to fully cool on the baking sheet before moving or handling. They are more prone to falling apart when warm.
How to Make Cool Whip Cookies with Cake Mix Step-by-Step
Prep: Gather the list of ingredients for this cool whip cake mix cookie recipe. Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. If your Cool Whip is still frozen, set it on the countertop to thaw — 30 minutes should be enough time.
Mix the Dough: Add 15.25 ounces (1 box) of your favorite flavor of cake mix, 8 ounces (1 tub) of thawed Cool Whip, and 1 large egg to a large mixing bowl. Mix the ingredients just until combined into a uniform batter. I used chocolate cake mix for the batch in these photos, but I also tested batches with spice cake mix, strawberry cake mix, red velvet cake mix, and yellow cake mix. All of them were super delish!
Roll the Cookies: Place ½ cup of powdered sugar in a small bowl. Use a cookie scoop to portion the cookie dough (I used a 2-tablespoon-sized scoop). Roll the cookie dough balls in the powdered sugar to coat all sides. Place the cookies onto the prepared baking sheet, leaving about 2 inches between each cookie. You may need to bake in batches.
Bake the Cookies: Bake each batch of Cool Whip cookies in the 350°F oven for 15-16 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet before handling.
How to Store
Store leftover cake mix Cool Whip cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to 1 month. I do not recommend refrigerating these cookies because they tend to dry out. Let them thaw overnight in the refrigerator or on the counter for a few hours before enjoying.
Leave a Reply