Cool Whip Cookies are a simple, but delicious treat made with just four ingredients, including store-bought whipped topping and a boxed chocolate cake mix. They have a melt-in-your-mouth, marshmallow-like texture that is sure to satisfy any sweet tooth! For another simple, but delightful cookie, check out my Reese’s™ Cake Mix Cookies, too!
Ingredients & Substitutions
Cool Whip: Look for an 8-ounce tub of frozen Cool Whip to use in this recipe. It should be thawed before making this recipe. I do not recommend homemade whipped topping because of the consistency needed for these cookies. You could also use the light cool whip for a little bit of a lighter cookie.
Eggs: You will need 2 large eggs for this recipe to help bind the ingredients together.
Cake Mix: Don’t apologize for using a boxed chocolate cake mix for these cookies! It is a convenient way to have freshly baked, cakey chocolate cookies!
Confectioners’ Sugar: Confectioners’ sugar, also called icing or powdered sugar, is used to coat the cookies before they are baked. After being baked, the cookies almost have a crinkle cookie-like appearance.
Why Chill The Dough?
Chilling the dough is an important step in this recipe that you do not want to skip. When the dough has been chilled, it makes it much easier to work with and not so sticky.
Can I Freeze The Cookie Dough?
Yes, you can freeze the cookie dough if you want to make the cookies later. To freeze the dough, first, line a couple of baking sheets with parchment paper. Drop the scoops of dough onto the baking sheets (without rolling them in confectioners’ sugar) and place in the freezer for an hour or two, or until solid. Then, store the balls of dough in a freezer-safe bag or container for up to 3 months. When ready to bake the Cool Whip cookies, let the dough balls thaw a bit before rolling them into the confectioners’ sugar and baking.
Can I Use A Different Flavor Cake Mix?
Sure! These Cool Whip cookies can be adapted to use your favorite kind of cake mix! Try them with lemon, strawberry, vanilla, red velvet, or any of your favorites. They are so easy to make, you could try them with a few different kinds of cake mix for a fun and tasty experiment.
How To Store Cool Whip Cookies
Cool whip cookies can be stored at room temperature or in the freezer. To store at room temperature, keep them in an airtight container for up to 3-4 days. To freeze the cookies, store them in freezer-safe containers for up to 2-3 months.
Cool Whip Cookies
- 1 container (8 ounces) Cool Whip, thawed
- 2 large eggs
- 1 box (15.25 ounces) chocolate cake mix
- ½ cup (62.5 g) confectioners' sugar
- To a medium bowl, add Cool Whip, eggs, and cake mix. Stir until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes, up to an hour. This helps firm up the dough.
- Once chilled, preheat oven to 350°. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, add the confectioners’ sugar.
- Using a 1-inch cookie scoop, drop portions of the dough into the confectioners' sugar. Roll the dough balls to ensure they are completely covered in sugar. Place the coated dough balls onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10 minutes.
- Let the cookies cool completely before removing them from the baking sheet.
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What the Test Kitchen had to say about this recipe:
What a fun and QUICK recipe. This would be a great starter recipe for an aspiring child baker! Just four simple ingredients and you'll have yourself a chewy and tasty cookie!
These cookies are SO light, airy, and soft, like your favorite pillow (but edible). This recipe would be fun to try a variety of cake mix flavors it's so easy.
They're like little cupcake or muffin tops! Little cute cakey cookies and they are so quick to whip together.
The texture is light and almost like cake! It is tasty as well.
I love these cookies! They're very soft, like muffin tops, and so tasty!
What a quick easy and fun recipe! The texture was a pleasant surprise. A little chewy and marshmallow-y!