If you’re looking for the ultimate shortcut treat that still feels homemade and incredibly decadent, look no further than Chocolate Cool Whip Cookies. These cookies are soft and chewy, with a gorgeous crackly exterior and a deep chocolatey flavor, thanks to the magic of cake mix and a fluffy tub of Cool Whip. The entire recipe comes together with minimal fuss, making it just right for a quick weeknight dessert or a spur-of-the-moment gathering. Whether you’re a seasoned baker or just getting your feet wet in the kitchen, this is one of those recipes that will make you smile every time you whip up a batch!
Ingredients You’ll Need
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Ingredients:
- 1 box (15.25 ounces) chocolate cake mix
- 1 tub (8 ounces) Cool Whip, thawed
- 1 large egg
- 1/2 cup powdered sugar for rolling
How to Make Chocolate Cool Whip Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough for the cookies to get that heavenly crackled exterior. Line a baking sheet with parchment paper so nothing sticks — plus, cleanup is a breeze!
Step 2: Mix the Dough
In a large bowl, combine the chocolate cake mix, thawed Cool Whip, and the egg. Stir everything until the mixture is well blended. Don’t be surprised if the dough is sticky — that’s exactly how it should be. The stickiness is what helps the cookies bake up super soft.
Step 3: Coat in Powdered Sugar
Spoon the powdered sugar into a shallow bowl. Using a tablespoon or cookie scoop, drop small amounts of the dough into the sugar, rolling each one until it’s completely coated. This step is key for that crave-worthy crinkle finish on your Chocolate Cool Whip Cookies.
Step 4: Arrange and Bake
Place the sugar-dusted dough balls onto your prepared baking sheet, leaving about 2 inches between them so they have space to spread. Pop the tray into the oven and bake for 10–12 minutes. You’ll know they’re done when the edges are set and the tops are beautifully crackled.
Step 5: Cool and Enjoy
Once they’re out of the oven, let the cookies cool on the baking sheet for at least 5 minutes. This helps them firm up just enough to transfer without breaking. Move them to a wire rack to cool completely — if you can wait that long before sneaking a bite!
How to Serve Chocolate Cool Whip Cookies
Garnishes
A final dusting of extra powdered sugar adds even more visual appeal and a bit of extra sweetness. For an extra-special touch, you can drizzle melted chocolate over the tops or sprinkle on a pinch of flaky sea salt to balance the rich chocolate flavor.
Side Dishes
These cookies are wonderful alongside a scoop of vanilla ice cream or a big glass of cold milk. If you’re serving them at a party, pair them with fresh berries or a bowl of whipped cream for dipping. Coffee or hot chocolate also makes a fabulous accompaniment, heightening every chocolatey bite.
Creative Ways to Present
Stack your Chocolate Cool Whip Cookies high on a pretty cake stand, slip them into clear treat bags tied with ribbon for gift-giving, or sandwich your favorite ice cream between two cookies for an easy homemade ice cream sandwich. They’re also showstoppers on any holiday cookie platter!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Cool Whip Cookies in an airtight container at room temperature for up to four days. They retain their soft, chewy texture, so they taste made-from-scratch even on day three.
Freezing
These cookies are freezer-friendly! Arrange cooled cookies in a single layer in a freezer bag or airtight container, with parchment between layers to prevent sticking. Freeze for up to two months — just let them thaw at room temperature before serving.
Reheating
If you love a just-baked taste, pop a cookie in the microwave for about 5–10 seconds. It’ll revive that soft center and make your Chocolate Cool Whip Cookies taste irresistibly fresh.
FAQs
Can I use a different flavor of cake mix?
Absolutely! This recipe is wildly versatile. Try using red velvet or even spice cake mix to create your own twist on the classic Chocolate Cool Whip Cookies — the method stays the same.
Why is the dough so sticky?
The stickiness comes from the combination of Cool Whip and the cake mix. This sticky texture ensures the cookies bake up perfectly soft and tender, so don’t worry if it seems different from traditional cookie dough.
Do I have to chill the dough?
No chilling is required for these cookies, which is one of the best things about making them — you can have fresh-from-the-oven Chocolate Cool Whip Cookies in under half an hour!
How do I make the cookies extra chocolatey?
To bump up the intensity, use a devil’s food chocolate cake mix, or even stir some mini chocolate chips into the dough before rolling in powdered sugar.
Are Chocolate Cool Whip Cookies suitable for kids to help make?
Absolutely! This recipe is ideal for baking with kids because there are only a few steps, no sharp tools, and lots of fun rolling the dough in powdered sugar. Expect plenty of giggles — and maybe some powdered sugar mess — along the way!
Final Thoughts
If you haven’t tried Chocolate Cool Whip Cookies yet, you’re in for a treat that’s as easy as it is delightful. Gather your ingredients, invite someone to help, and enjoy the sweet rewards of your baking adventure. Happy baking!
Print
Chocolate Cool Whip Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Cool Whip Cookies are a delightful treat that are easy to make and perfect for any occasion. With just a few simple ingredients, you can whip up a batch of these soft, chocolatey cookies that are sure to be a hit with everyone.
Ingredients
Ingredients:
- 1 box (15.25 ounces) chocolate cake mix
- 1 tub (8 ounces) Cool Whip, thawed
- 1 large egg
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine the chocolate cake mix, Cool Whip, and egg. Stir until well mixed; the dough will be sticky.
- Coat the dough: Place the powdered sugar in a shallow bowl. Using a tablespoon or cookie scoop, drop spoonfuls of dough into the powdered sugar and roll to coat completely.
- Bake: Place the coated dough balls onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the cookies have a crackled appearance.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra richness, use devil’s food cake mix.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
