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If you’re on the hunt for a dreamy, fuss-free dessert that’s bursting with rich chocolate flavor and a melt-in-your-mouth texture, then this Chocolate Cool Whip Cookies Recipe is exactly what you need in your life. Combining the deep cocoa goodness of chocolate cake mix with the fluffy, airy magic of Cool Whip, these cookies come out soft, tender, and just lightly cracked on top for that perfect cookie charm. It’s one of those recipes you’ll want to share not only because it’s ridiculously easy but also because every bite feels like a comforting chocolate hug.
Ingredients You’ll Need
These ingredients are delightfully simple but pack a punch when combined. Each element plays a crucial role — from moistening the dough to lending sweetness and that iconic soft cookie texture you’ll love.
- Chocolate cake mix (1 box, 15.25 oz): The foundation for the cookies, providing rich chocolate flavor and structure without any extra fuss.
- Cool Whip (1 tub, 8 oz, thawed): Adds moisture and a light, fluffy texture that keeps the cookies tender and irresistible.
- Large egg (1): Binds all the ingredients together and gives the dough a little lift.
- Powdered sugar (1/2 cup): For coating, giving the cookies a pretty snowy finish with a slight sweetness on the outside.
How to Make Chocolate Cool Whip Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little prep step ensures your cookies won’t stick and makes cleanup a breeze, so you can focus on the fun part—baking!
Step 2: Mix the Magic
In a large bowl, combine the chocolate cake mix, Cool Whip, and egg. Stir everything together until you get a thick, luscious dough. The Cool Whip gives the dough an extra creamy softness you won’t believe.
Step 3: Shape Your Cookies
Scoop tablespoons of dough and roll each into a ball. The dough might be a little sticky, but that’s a great sign—you’re creating soft, tender cookies. Make sure your hands are slightly cool or wet to make rolling easier.
Step 4: Powdered Sugar Coating
Generously roll each cookie ball in powdered sugar until fully coated. This step not only looks charming but also adds a light sweetness that contrasts beautifully with the chocolate inside.
Step 5: Arrange and Space
Place your sugar-coated dough balls on the prepared baking sheet, making sure to leave about two inches between them. This spacing allows your cookies to spread just enough without merging into one big chocolate treat.
Step 6: Bake to Perfection
Bake for 10-12 minutes, keeping an eye out for the cookies’ tops becoming set with slight cracking — a sign they are perfectly cooked but still soft inside.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes to firm up, then transfer them to a wire rack to cool completely. This final step preserves their delicate texture.
How to Serve Chocolate Cool Whip Cookies Recipe
Garnishes
If you want to add a little extra flair, sprinkle a pinch of flaky sea salt on top right after baking to enhance the chocolate flavor or drizzle some melted white chocolate for a fancy twist. Fresh mint leaves or a dusting of cocoa powder can also make these cookies look irresistible.
Side Dishes
These cookies pair beautifully with a cold glass of milk, or if you’re feeling indulgent, serve alongside a scoop of vanilla ice cream for a comforting dessert combo. A cup of rich coffee or hot cocoa also complements the chocolate richness perfectly.
Creative Ways to Present
Try stacking the cookies in a rustic wooden tray lined with parchment and tied with twine for gift-giving or parties. You can also sandwich them with a dollop of extra Cool Whip or peanut butter for a fun twist that surprises taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover cookies should be stored in an airtight container at room temperature, where they’ll stay soft and delicious for up to 4 days. Avoid refrigeration, as it can dry them out.
Freezing
If you want to keep these treats for longer, freeze the unbaked cookie dough balls in a single layer on a tray, then transfer them to a freezer bag. You can bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To enjoy your cookies warm, pop them in the microwave for 10-15 seconds or briefly heat them in a low oven. This will revive their softness and bring out the chocolate aroma.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
The unique texture and stability of Cool Whip make it ideal for this recipe, so homemade whipped cream may be too light and cause the dough to be too wet. However, if you try it, make sure the whipped cream is very firm and chilled.
Why are my cookies not cracking on top?
Cookies that don’t crack usually mean the dough was too moist or the oven temperature was too low. Make sure to measure ingredients carefully and preheat your oven to 350°F (175°C) before baking.
Can I use a different cake mix flavor?
Absolutely! While chocolate is classic here, using other flavors like red velvet or devil’s food can create delicious variations. Just keep in mind the powdered sugar coating might look different.
Is the powdered sugar coating necessary?
Coating in powdered sugar is what gives these cookies their signature snowy look and adds a touch of sweet contrast. You can skip it, but the appearance and texture won’t be quite the same.
How soft are these cookies compared to traditional cookies?
Chocolate Cool Whip Cookies are ultra-soft and cakey, more like a tender brownie in cookie form. If you prefer crisp cookies, this recipe might not be the one for you, but it’s perfect if you love melt-in-your-mouth softness.
Final Thoughts
If you want a dessert that’s quick, satisfying, and utterly comforting, the Chocolate Cool Whip Cookies Recipe should be your new go-to. It takes just a few ingredients and minutes to whip up, delivering cookies that feel homemade and indulgent without the hassle. I can’t wait for you to try them and share this little chocolate miracle with your loved ones!
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Print
Chocolate Cool Whip Cookies Recipe
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Total Time: 19 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Cool Whip Cookies are a quick and easy treat combining rich chocolate cake mix with creamy Cool Whip for a soft, fluffy texture. Rolled in powdered sugar and baked to perfection, they have a delicate cracked top and melt-in-your-mouth goodness, perfect for any occasion.
Ingredients
Cookie Dough
- 1 box (15.25 oz) chocolate cake mix
- 1 tub (8 oz) Cool Whip, thawed
- 1 large egg
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the chocolate cake mix, thawed Cool Whip, and the large egg. Stir thoroughly until a thick, uniform dough forms.
- Form Balls: Scoop tablespoon-sized portions of the dough and roll them into smooth balls using your hands.
- Coat in Sugar: Roll each dough ball in the powdered sugar until it is fully coated, which helps create a lovely, cracked sugary exterior when baked.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the tops are set and show slight cracks.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Make sure the Cool Whip is fully thawed before mixing for the best dough consistency.
- Do not overbake; the cookies should be soft and slightly fudgy inside.
- Feel free to use a cookie scoop to ensure uniform cookie size.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
