Description
These Chocolate Cool Whip Cookies are a delightfully simple three-ingredient treat that combines chocolate cake mix, thawed Cool Whip, and powdered sugar to create tender, fudgy cookies with a crackled sugar coating. Perfect for busy bakers and last-minute dessert needs, they taste indulgent and homemade despite requiring almost no effort.
Ingredients
- 1 box (13.5 oz) chocolate cake mix, any brand works
- 1 container (8 oz) Cool Whip, thawed
- 1 cup powdered sugar, for coating
- 1/2 cup chocolate chips, optional
Instructions
- Combine Dry and Wet: Pour the chocolate cake mix into a large bowl and add the thawed Cool Whip. Stir with a wooden spoon or rubber spatula until the mixture comes together into a thick, cookie dough consistency, about 1 to 2 minutes.
- Check the Texture: The dough should be sticky but hold together when rolled, similar to brownie batter. If it seems too dry, add 1 tablespoon of Cool Whip at a time until you reach the right consistency.
- Optional Mix-Ins: If using chocolate chips or other additions, fold them in gently at this stage until evenly distributed throughout the dough.
- Roll in Sugar: Pour the powdered sugar into a shallow dish. Using a small cookie scoop or tablespoon, scoop out dough and roll each piece between your palms into a ball about 1 inch in diameter, then roll it in the powdered sugar until fully coated on all sides.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on an ungreased or parchment-lined baking sheet, spacing them about 2 inches apart as they will spread slightly during baking.
- Bake: Bake in a preheated 350°F oven for 12 to 15 minutes until the edges are set and the centers are still slightly soft. The cookies should look slightly underbaked when removed from the oven, as they continue to set as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 15 minutes