These Cake Mix Cool Whip Cookies are the best. To make them, you only need 1 box of cake mix (any flavor you want), 1 egg, and 1 8oz tub of cool whip. Because the cake mix is already flavored and has the leavening and flour ratios, you don’t have to do much. Cool whip gives the cookies a really fun texture, plus it turns out to be similar to a crinkle cookie. Powder sugar is optional, some people like it, and some don’t.
4 Ingredients to make Cake Mix Cool Whip Cookies
- 1 box (15.25 oz) cake mix: Any flavor will work—chocolate, vanilla, red velvet, lemon, or funfetti. Just pick your favorite! (Note: Use a standard 15.25 oz box. If the box size is smaller, the cookies might spread more.)
- 1 large egg: No egg substitutes here.
- 1 (8 oz) package Cool Whip (thawed): Cool Whip is not the same as regular whipped cream. It has stabilizers and a thicker consistency, which are needed for this recipe. Substituting with homemade whipped cream or canned whipped topping won’t give you the same results, stick with Cool Whip. You can also try my cake mix cookie recipe that doesn’t call for cool whip.
- 1 cup powdered sugar optional: This is for coating the cookies and creating a crinkle effect. No substitutions here, but you can sift it first to avoid lumps.
How to make Cookies with Cake Mix and Cool Whip
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
I used red velvet cake mix to show the steps, this recipe is 100% a base recipe that works with any brand or flavor cake mix you want.
Cake Mix Cool Whip Cookie Recipe
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Equipment
Ingredients
- 15.25 ounces box cake mix any flavor Devil’s Food Chocolate used here
- 1 large egg room temperature
- 8 ounces Cool Whip 1 tub, thawed
- powdered sugar sifted, optional topping only
Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheet(s) with parchment paper and set aside for easy cleanup.
- Mix the dough: In the bowl of a stand mixer, combine 1 box of cake mix, 1 large room temperature egg, and 1 (8 oz) package of Cool Whip. Mix on low speed until smooth and fully combined, scraping down the sides of the bowl as needed. The dough will be sticky—don’t panic!
- Portion out the dough: Use a cookie scoop (about 1 ½ tablespoons) to portion out the dough and make balls. You should get about 24 cookies.
- (Optional) Coat in powdered sugar: Place 1 cup powdered sugar in a separate small bowl. Drop each cookie dough ball into the powdered sugar, and roll it around until evenly coated.
- Place on the baking sheet: Leave at least 2 inches of space between each cookie to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 9–11 minutes. The cookies are done when the edges are set, and the centers are no longer glossy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Lemon Burst: Grab a box of lemon cake mix and a tub of Cool Whip, and you’ll get cookies that are great for pretending it’s sunny outside.
- Strawberry Shortcake: Use a strawberry cake mix for sweet, pink cookies that look cute and taste amazing. Throw in white chocolate chips for good measure.
- Funfetti Party Cookies: Vanilla or funfetti cake mix + Cool Whop = cookies that feel like a celebration. Extra sprinkles are optional but highly encouraged.
- Red Velvet Cool Whip Cookies: Red velvet cake mix creates cookies that are both gorgeous and indulgent.
- Spiced Snickerdoodle: Spice cake mix is the move here. Skip the powdered sugar and roll them in cinnamon sugar instead for a snickerdoodle flavor.
- Carrot Cake Cookies: Carrot cake mix makes for soft, spiced cookies. Finish with a drizzle of cream cheese frosting if you’re feeling fancy.
- Coconut Cream Dream: Use vanilla cake mix and mix in a little shredded coconut for a cookie that’s giving “vacation mode.”
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Types of Cookies You Can Make With Cake Mix and Cool Whip
One box of cake mix, Cool Whip, and an egg gets you an entire cookie lineup. Swap out the flavor cake mix you’re using, and you’ve got a whole new cookie flavor. Here are some of my favorite cake mix and Cool Whip combos:
- Classic Chocolate Crinkle: Start with a Devil’s Food or chocolate cake mix. These are rich, fudgy, and basically a brownie in cookie form.
- Lemon Burst: Grab a box of lemon cake mix and a tub of Cool Whip, and you’ll get cookies that are great for pretending it’s sunny outside.
- Strawberry Shortcake: Use a strawberry cake mix for sweet, pink cookies that look cute and taste amazing. Throw in white chocolate chips for good measure.
- Funfetti Party Cookies: Vanilla or funfetti cake mix + Cool Whop = cookies that feel like a celebration. Extra sprinkles are optional but highly encouraged.
- Red Velvet Cool Whip Cookies: Red velvet cake mix creates cookies that are both gorgeous and indulgent.
- Spiced Snickerdoodle: Spice cake mix is the move here. Skip the powdered sugar and roll them in cinnamon sugar instead for a snickerdoodle flavor.
- Carrot Cake Cookies: Carrot cake mix makes for soft, spiced cookies. Finish with a drizzle of cream cheese frosting if you’re feeling fancy.
- Coconut Cream Dream: Use vanilla cake mix and mix in a little shredded coconut for a cookie that’s giving “vacation mode.”
Recipe Tips
- Thaw Your Cool Whip: Make sure your Cool Whip is fully thawed before mixing. If it’s still frozen, you’ll end up with a lumpy mess.
- Stick with Cool Whip, Not Whipped Cream: Cool Whip has a unique stabilized consistency that helps hold the dough together. Regular whipped cream just won’t cut it here—it’s too light and won’t give you the right texture.
- The Dough Will Be Sticky (Don’t Panic): Don’t freak out when the dough feels more like sticky brownie batter. That’s totally normal. Rolling it in powdered sugar will make it easier to handle.
- Use a Cookie Scoop: If you have one, a cookie scoop is your BFF here. It keeps your cookie sizes consistent and saves your hands from a sticky disaster.
- Chill the Dough (Optional, But Helpful): If the stickiness is making you crazy, pop the dough in the fridge for 15–20 minutes. It firms up a bit and makes rolling easier.
- Don’t Overbake: These cookies are soft and chewy, so pull them out of the oven when they’re just set. Overbaking will make them dry, and we’re going for soft here.
- Line Your Baking Sheets: Use parchment paper or a silicone baking mat for easy cleanup and to keep the cookies from sticking. This dough is a little tackier than usual, so you’ll thank me later.
Quick Recipe Help and Common Questions
Can I use any cake mix flavor with the cool whip?
Absolutely! This recipe is super versatile. While my family love Devil’s Food chocolate, you can switch it up with vanilla, lemon, red velvet, or even funfetti cake mix.
My dough is super sticky, what should I do?
Don’t worry, sticky dough is normal for this recipe! Roll the dough balls in powdered sugar before placing them on the baking sheet. If it’s too hard to handle, you can chill the dough in the fridge for 15–20 minutes to firm it up a bit.
Why do my cookies look flat?
If your cookies came out flat, your Cool Whip might have been too warm, or the dough wasn’t chilled enough. Next time, try chilling the dough before rolling and baking.
Does it matter what brand cake mix I use?
Nope, you just want to make sure you are using a 15.25 ounce box of cake mix for the measurements in this recipe.
Can I use store brand Cool Whip?
Sure! I usually buy off-brand myself and have used the Great Value tub – just make sure you are grabbing the frozen tub in the freezer section and not a can in the refrigerator section.
More Easy Cookie Recipes To Try
- 3 Ingredient Peanut Butter Cookies
- 3 Ingredient Shortbread Cookies
- 3 Ingredient Oatmeal Cookies
- Meltaway Cookies
- Snowball Cookie Recipe
I want to hear from you!
If you try this easy Cake Mix Cool Whip Cookies – Chocolate recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
I used spice cake mix, some shredded carrots, and raisins to make carrot cake cookies. It turned out so good! I’m going to bring them to church this weekend for everyone to try! Thank you!
Oh yum! That sounds really good!
Hi,
I used a lemon cake mix.
I deleted the powdered sugar and made the recipe.
I topped the lemon cookies with Apricot Jam and baked the cookies another 5 minutes to heat the jam.yumyum
Oh wow that sounds really good!!
I have made these for years, the lemon are the best, but pineapple is also good!
Oo what do you add to make them pineapple? Just crushed canned pineapple?