Description
Delightfully soft and fudgy Chocolate Cool Whip Cookies made with simple ingredients including chocolate cake mix and Cool Whip, coated in powdered sugar for a crackly, sweet finish. These cookies are easy to prepare, requiring minimal ingredients and bake to a perfect tender texture with a rich chocolate flavor.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup powdered sugar (for coating)
Wet Ingredients
- 1 tub (8 oz) Cool Whip, thawed
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the chocolate cake mix, thawed Cool Whip, and the egg. Stir the mixture thoroughly until a thick, cookie dough-like batter forms.
- Form Dough Balls: Using a tablespoon, scoop out portions of dough and roll each portion into a smooth ball with your hands.
- Coat in Powdered Sugar: Roll each dough ball generously in powdered sugar to ensure it is fully covered, which gives the cookies their signature crackly powdered exterior.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the cookie tops are set and show slight cracks.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the Cool Whip is fully thawed to mix evenly with the dry ingredients.
- For extra chocolaty flavor, you can add 1/4 cup of mini chocolate chips to the dough before baking.
- Store these cookies in an airtight container at room temperature for up to 3 days.
- If you prefer a sweeter cookie, dust additional powdered sugar on top once cooled.
- These cookies have a soft texture and can be slightly fragile when warm, so handle with care until set.
