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
Scale
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.
