These Chocolate Cool Whip Cookies are an incredibly easy dessert made with just a few simple ingredients. They have a soft, fudgy center, lightly crisp edges, and a beautiful powdered sugar coating that creates the classic crinkle-cookie appearance.
Why You’ll Love These Chocolate Cool Whip Cookies
These cookies are perfect when you want a quick homemade treat without spending hours in the kitchen. The combination of chocolate cake mix and whipped topping creates a rich, soft texture, while powdered sugar adds a sweet finish and an attractive crinkled look.
The recipe is also wonderfully versatile. You can switch the chocolate cake mix for flavors such as red velvet, strawberry, vanilla, spice cake, carrot cake, or Funfetti. You can also mix in chocolate chips or chopped nuts for extra flavor and texture.
Ingredients
- One box of chocolate cake mix
- One container of Cool Whip, about 8 ounces
- One cup powdered sugar
How To Make Cool Whip Cookies
Combine the chocolate cake mix with thawed Cool Whip in a large bowl. Stir until the ingredients are well blended and a sticky dough forms. Because the mixture can be difficult to handle, mixing thoroughly may require a little extra effort.
For easier handling, refrigerate the dough for around 30 minutes. Once chilled, use a lightly greased cookie scoop to portion the dough into small balls.
Place the powdered sugar in a shallow bowl. Roll each dough ball generously through the powdered sugar until completely covered. Arrange the coated cookie dough on a parchment-lined baking sheet, leaving at least two inches between each cookie because they will spread while baking.
Bake the cookies in a preheated 350°F oven for about 10 to 13 minutes. The edges should look set while the centers remain soft. Allow the cookies to cool completely before moving or serving them.
Helpful Tips & Tricks
The dough for these cookies is naturally sticky, so chilling it before shaping can make the process much easier. Lightly spraying your hands with cooking spray can also help prevent the dough from sticking while you roll it.
Give each cookie plenty of space on the baking sheet. The dough spreads as it bakes, and leaving enough room helps the cookies maintain their shape without running together.
For an especially attractive crinkle effect, coat the dough balls generously with powdered sugar before placing them on the baking sheet.
Store the finished cookies in an airtight container or sealed bag for up to five days. They can also be frozen for up to two months. Allow frozen cookies to thaw at room temperature before serving.
Easy Flavor Variations
Chocolate cake mix is only the beginning. Try making this recipe with red velvet cake mix for a colorful holiday dessert, strawberry cake mix for a fruity twist, or vanilla cake mix for a simple and sweet version.
Funfetti cake mix can make these cookies especially festive, while spice or carrot cake mix can create a warmer flavor that works beautifully during fall and winter.
You can also fold chocolate chips, white chocolate chips, chopped pecans, walnuts, or other favorite additions into the dough before shaping the cookies.
Storage Tips
Keep cooled cookies in an airtight container at room temperature. Properly stored, they should stay soft and enjoyable for several days.
For longer storage, place the cookies in a freezer-safe container or bag and freeze them for up to two months. Thaw them at room temperature before enjoying.