These Cool Whip cookies only require four ingredients! With cookies this easy, there’s no excuse not to whip up a batch of cookies for any occasion.

Two cookies on folded red napkin, on white marble surface.

Did you know that you could use Cool Whip to make COOKIES? I know, it sounds like crazy talk, doesn’t it? And better than the use of Cool Whip is the fact that these fudgy cookies only require four simple ingredients: cake mix, Cool Whip, 1 egg, and powdered sugar.

All of which you may already have in your pantry and fridge. Of course you can make them a little fancier, but they’re terrific on their own. These chocolate cookies would be even richer and more decadent with the addition of some chocolate chips, but they’re certainly not needed.

Cookies on red napkin, more cookies in background, and red striped straws.

If you don’t have chocolate fudge cake mix available, it’s your lucky day! These cookies are great with any flavor cake mix. I can’t wait to make them with a funfetti cake mix, my kids will adore the fun sprinkles.

What is it with kids and sprinkles? I could put sprinkles on roasted broccoli and they’d devour it like an ice cream sundae. Maybe that’s not a good example though, they love that roasted broccoli, sprinkles or not.

Front view of cookies on napkin, milk bottle and striped straws in background.

But we do love our sprinkles! Sometimes I put a few on the kids’ yogurt in the morning. Their eyes light up and immediately the day is off to a great start. If I made these cookies for lunch, then I’d be really winning at the mom game.

Cookies on red napkin, more cookies in background.

Still looking for more fun cookies? Try red velvet cookies, which also make use of a cake mix and are nearly as simple to make as these Cool Whip cookies.

Or if you’re loving the idea of sprinkles in your cookies, try cake batter cookies – I love the white chocolate chips in them. If you’re feeling like that cake mix in your pantry should really be used for cake and not cookies, maybe this dump cake recipe is for you!

This Cool Whip Cookies Recipe was created for Food Fanatic. Keep reading for the full recipe below.


Cool Whip Cookies

4.31 from 13 votes
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 28 cookies
These Cool Whip cookies only require four ingredients! With cookies this easy, there’s no excuse not to whip up a batch of cookies for any occasion.
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  • 1 box (15.25 oz.) cake mix, your choice (chocolate fudge pictured)
  • 8 ounces Cool Whip, thawed
  • 1 large egg, beaten
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F.
  • In a mixing bowl, combine cake mix, Cool Whip, and egg. Mix until well combined. Mixture will be sticky.
  • Using a cookie scoop (I use a 1 1/2 tablespoon scoop), drop a scoop of cookie dough into a bowl of the powdered sugar. (The dough will be pretty sticky – if you get it in the powdered sugar using the cookie scoop and not your fingers, you’ll have more success with this recipe and less dough stuck to your fingers.)
  • Toss the bowl of powdered sugar gently to coat the dough with sugar and then place on a Silpat- or parchment paper-lined baking sheet. Cookies will spread, so leave a couple inches between cookies.
  • Bake for 12 minutes, until mostly set in the middle of each cookie.
  • Cool on baking sheet for a few minutes before removing to a cooling rack to cool completely. Store in airtight container.


Serving: 1cookie, Calories: 36kcal, Carbohydrates: 4g, Fat: 2g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 5mg, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.31 from 13 votes (12 ratings without comment)

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  1. Victoria Jacob says:

    I want to try making them with zero sugar Cool Whip, are there any adjustments I should be aware of?

    1. Rachel Gurk says:

      I haven’t tested them that way, so I can’t say for sure. Let me know if you give it a try!

  2. Natalie says:

    Since the cake boxes have been reduced from 18.25 ounces to 15.25 ounces, I added 3 ounces (3/4 cup flour ) plus 1/4 tsp baking powder…the cookies came out Fluffier and tasty !

    Alternatively, you can buy an extra box of cake mix and add the 3 ounces from there !!

    1. Rachel Gurk says:

      Great idea, thanks for that tip!

    2. Vikki says:

      5 stars
      Cookies came out PERFECT!! Remember or know this: cool whip is full of air, you cannot beat these or they will become flat. Folding the mixture until fully combined is the way to keep them light and fluffy. It gets stiff and my arms are sore but they were a hit at my Christmas party! I forgot to take pictures! SMH

      1. Rachel Gurk says:

        So glad you liked them! Thanks for leaving a comment – it’s so helpful!

  3. Charlotte says:

    Made these lastnight and they came out flat as well. Couldn’t hardly get them off parchment paper. Tasted good though.

    1. Rachel Gurk says:

      Hmm, so sorry to hear that! Did you remember the egg?

  4. Kimberly j Milburn says:

    Don’t use a wisk! Lol Love the cookies!

    1. Rachel Gurk says:

      So glad you like them!

  5. Judy Swartz says:

    I will keep this recipe forever What a great cookie !

    1. Rachel Gurk says:

      Oh I am so happy to hear that! Thanks for taking the time to leave a review!

  6. Anna Russo says:

    My cookies came out wonderful!

    1. Rachel Gurk says:

      I’m so glad! Thanks for taking the time to leave a review!

  7. Norma says:

    I tried these cookies and used what the recipe called for and they came out completely flat and barely came off the parchment paper. I followed the recipe to a T and it didn’t work for me. I’m so disappointed because I was looking forward to trying them. 

    1. Rachel Gurk says:

      Sorry to hear that. Did you have the measurements correct?

  8. Lacy Lopez says:

    I made these and they cMe out completely flat, basically 8t all flattened into an extremely chewy crepe… any one have suggestions?

    1. Rachel Gurk says:

      Hmm…did you use fat free cool whip maybe?