From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Chocolate Cool Whip Cookies
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Instructions
1
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Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2
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In a large bowl, beat together the cake mix, Cool Whip and egg until well combined and no dry streaks of cake mix remain.
3
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Place the powdered icing sugar in a small bowl.
4
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Use a 1.5 Tablespoon cookie scoop to portion out some batter and then drop it into the sugar. Roll the dough around to coat completely, then transfer to the prepared baking sheets. Repeat with all dough.
5
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Bake for 10-12 minutes until cracks appear on the surfaces of the cookies and the cracks are no longer glossy.
My Calorie Intake
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Tips & Tricks (5)
- Chill for Perfection 🧊Refrigerate the cookie dough for 30-60 minutes before baking to prevent excessive spreading and create a more uniform, chewy texture.
- Powdered Sugar Technique 🍬Use a light, even coating of powdered sugar by rolling the dough balls in a shallow bowl, tapping off excess to achieve that perfect crackle-top finish.
- Cool Whip Pro Tip 🥄Ensure the Cool Whip is fully thawed but still cold when mixing to achieve the ideal moisture balance and cookie consistency.
- Uniform Cookie Size 📏Use a cookie scoop or tablespoon to create consistently sized cookies that bake evenly and look professionally made.
- Storage Hack 🍪Store cookies between layers of parchment paper in an airtight container to maintain their soft, chewy texture for up to 5 days.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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