





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2
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
Place the powdered icing sugar in a small bowl.
4
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
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 Your Dough Before Baking 🧊Refrigerate the dough mixture for 15-30 minutes before scooping to prevent excessive spreading and achieve that signature chewy texture with a crackled powdered sugar exterior.
- Don't Overmix the Batter 🥄Gently fold ingredients together just until combined—overmixing develops gluten and creates tough, cake-like cookies instead of the desired chewy, brownie-like interior.
- Room Temperature Cool Whip is Key 🌡️Let Cool Whip sit at room temperature for 10 minutes before mixing so it blends smoothly with other ingredients without creating lumps or deflating the mixture.
- Double-Coat in Powdered Sugar ✨Roll dough balls in powdered sugar twice—once before chilling and again just before baking—to create the beautiful crackled shell that enhances both appearance and texture.
- Underbake for Maximum Chewiness 🍪Pull cookies from the oven when the centers still look slightly underdone (they'll continue cooking on the hot baking sheet), resulting in perfectly chewy cookies rather than cake-like ones.
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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