If you’re hunting for a delightfully easy and scrumptious treat, let me introduce you to the Chocolate Cool Whip Cookies Recipe. These cookies combine rich chocolate flavor with a soft, cloud-like texture thanks to Cool Whip, making every bite a melt-in-your-mouth experience. With just a handful of simple ingredients and a quick prep time, this recipe is perfect for both novices and seasoned bakers who want a quick chocolate fix that’s irresistibly light and tender.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to whip up a batch of magic. Each component plays an essential role: the chocolate cake mix provides the base flavor and structure, the Cool Whip adds moisture and fluffiness, the egg holds everything together, and the powdered sugar adds that stunning, sweet outer coat.
- Chocolate cake mix: The foundation that delivers rich cocoa flavor and a tender crumb without extra fuss.
- Cool Whip (8 oz, thawed): Adds incredible moisture and a light, airy texture that makes these cookies stand out.
- One large egg: Acts as a binder, making sure your cookie dough holds together perfectly.
- Powdered sugar (1/2 cup): For coating – it creates that classic powdered sugar crust that adds sweetness and visual appeal.
How to Make Chocolate Cool Whip Cookies Recipe
Step 1: Prep your oven and workspace
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Having everything ready before mixing will keep your baking flow smooth.
Step 2: Mix your dough
In a large bowl, combine the chocolate cake mix, the thawed Cool Whip, and the egg. Stir together until you get a thick dough that’s slightly sticky but holds its shape. This simple mixture is what transforms these cookies into a luscious treat with minimal effort.
Step 3: Form cookie balls
Using a tablespoon, scoop out portions of the dough and roll them into balls with your hands. The dough is soft, so a gentle touch helps maintain the shape without overworking it.
Step 4: Coat with powdered sugar
Roll each cookie ball in the powdered sugar until it’s completely coated. This not only adds sweetness but also creates the distinctive crackled look on top once baked.
Step 5: Arrange for baking
Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading while baking.
Step 6: Bake to perfection
Bake your cookies for 10 to 12 minutes. You’ll want to watch for slightly cracked tops – that’s the telltale sign they are perfectly set but still soft inside.
Step 7: Cool before enjoying
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling. This little rest helps them firm up just right for handling and eating.
How to Serve Chocolate Cool Whip Cookies Recipe
Garnishes
While these cookies shine all on their own, a light dusting of extra powdered sugar or a drizzle of melted chocolate can elevate their beauty and taste. Fresh berries or a sprinkle of sea salt add exciting contrasts that make your presentation pop.
Side Dishes
Pair the Chocolate Cool Whip Cookies Recipe with a cold glass of milk, a hot cup of coffee, or even a scoop of vanilla ice cream. The creamy accompaniments complement the cookie’s rich chocolate flavor and soft texture beautifully.
Creative Ways to Present
For parties or gifts, try stacking these cookies with parchment paper layers in a decorative box or tin. Or serve them on a rustic wooden board surrounded by small bowls of toppings like nuts, marshmallows, or fruit to encourage fun mix-and-match bites!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed maintains their soft texture and that delightful powdery finish without drying out.
Freezing
If you want to keep these treats longer, you can freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer bag or container. They can last up to 2 months in the freezer and thaw quickly at room temperature.
Reheating
To enjoy frozen or stored cookies warm, pop them in a preheated oven at 300°F for about 5 minutes. This gently warms them without drying them out, restoring that heavenly soft texture.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
While homemade whipped cream is yummy, Cool Whip’s stability and consistency help create the perfect dough texture and structure, so stick to Cool Whip for best results.
Are these cookies gluten-free?
They are only gluten-free if you use a certified gluten-free chocolate cake mix. Double-check your cake mix label to ensure it meets your dietary needs.
Can I substitute the powdered sugar coating with something else?
Powdered sugar is key for that signature cracked, sweet coating. However, you could try rolling the cookie dough in cocoa powder or finely chopped nuts for a fun twist.
Why are my cookies not cracking on top?
Cracks form because the powdered sugar dries and sets differently from the dough’s interior. Make sure you generously coat the dough balls and don’t overbake to encourage the beautiful cracks.
Can I add mix-ins like chocolate chips or nuts?
Yes! Adding small amounts of chips or chopped nuts can add texture and flavor, though be sure not to overload the dough, which could alter the final softness.
Final Thoughts
This Chocolate Cool Whip Cookies Recipe is truly a keeper — it’s fast, simple, and incredibly tasty with a texture that’s unlike your typical cookie. Whether you’re baking for yourself or sharing with friends, these cookies never fail to bring smiles. I hope you give them a try and enjoy every delicious bite as much as I do!
Print
Chocolate Cool Whip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cool Whip Cookies are soft, fudgy treats made with just a few simple ingredients including chocolate cake mix and Cool Whip. Coated in powdered sugar, they bake up with a slightly cracked top and a melt-in-your-mouth texture, perfect for an easy and delicious dessert.
Ingredients
Cookies
- 1 box (15.25 oz) chocolate cake mix
- 1 tub (8 oz) Cool Whip, thawed
- 1 large egg
Coating
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking during baking.
- Mix Dough: In a large mixing bowl, combine the chocolate cake mix, thawed Cool Whip, and one large egg. Stir together until a thick, cohesive dough forms.
- Form Dough Balls: Scoop tablespoon-sized portions of the dough and roll each portion into a ball using your hands.
- Coat in Powdered Sugar: Roll each dough ball in the powdered sugar until it is completely coated, creating a sweet outer layer.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops of the cookies are set and have developed characteristic slight cracks.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the Cool Whip is fully thawed before mixing to achieve the right dough consistency.
- Do not overbake to keep the cookies soft and fudgy inside.
- Cookies will spread slightly during baking, so maintain the recommended spacing on the baking sheet.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
