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.
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.
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.
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.
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!
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.