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
Scale
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.
