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My Cake Mix Cool Whip Cookies At A Glance
Primary Cooking Method: Bake
Number of Ingredients: 4
Total Prep Time: 10 minutes
Total Cook Time: 10-12 minutes
Level of Effort To Make: Easy Peasy
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You guys know I love a good cake mix cookie and so when I found out I could combine cake mix and cool whip to make a mock crinkle-style cookie, I had to try it!
I was not prepared for the texture of this cookie.. it is so freakin’ amazing! It’s light, chewy, CHEWY, did I mention chewy?! And up there with my top cookie choices! So, to keep this short and sweet, if you haven’t tried making Cake Mix Cool Whip Cookies – just go add the ingredients to your weekly grocery order, like now!
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.
- 1 cup powdered sugar: This is for coating the cookies and creating a crinkle effect. No substitutions here, but you can sift it first to avoid lumps.
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.”
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.
My Best Tips for Making Cookies With Cake Mix and Cool Whip
- 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.
How to store
Room Temperature
Store the cookies in an airtight container at room temperature for up to 3–4 days. To prevent them from sticking together, separate layers with parchment paper. Keep them in a cool, dry place, away from direct sunlight and heat.
Refrigeration for Extended Freshness
If you need to store the cookies beyond 4 days, or if your kitchen is warm or humid, refrigerate them in an airtight container. Separate layers with parchment paper to avoid sticking. Before serving, let them sit at room temperature for a few minutes to bring back their soft, chewy texture.
Freezer for Long-Term Storage
For longer storage, freeze the cookies in a freezer-safe container or bag, with parchment paper between layers to prevent sticking. They’ll stay fresh for up to 3 months. When ready to enjoy, thaw them at room temperature for 15–20 minutes, or microwave for a few seconds to restore their just-baked feel.
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!
Cake Mix Cool Whip Cookies
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
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
- 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, and no one wants that.
- 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 gooey deliciousness 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.
Types of Cake Mix Cool Whip Cookies You Can Make
- 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.
Hi Jackie,
I just finished making these and LOVE LOVE them!
I used Carrot Cake mix and yes I put in fridge for 20 minutes
before scooping them out and rolling them in powered sugar!
I mixed by hand, not using mixer. Used a 1 1/12 inch scoop and it made 3 dozen!
They are messy to make but so worth the time and mess! Taking them to the team that cooks and serves for Wed nights at church.
Thank you for the recipe!
Thank you for making and trying the recipe!! I hope everyone enjoys them tonight!
Super easy! Can I use another type of mix, like muffin instead of cake mix?
I have not tried using any other mix instead of cake mix, but if you do try it, let me know how it turns out!
Loved these!! I did a play on snickerdoodle and it was super easy and good!
Oo that sounds so good! I am personally obsessed with cool whip, and even like to freeze it for mock smores!
I’ve made these in 3 different flavors. I used powdered sugar with 1st batch. Waaay too sweet. Second batch chocolate with mini chips tasted more brownie like. Third with yellow mix and Xmas decorations on top. 2nd & 3rd did not have powdered sugar and were so much better. Highly suggest gently folding the cake mix in portions to the cool whip egg mixture. You get a better ride by doing it that way. 3rd batch was best of the 3.
Thanks so much for the feedback. Did you add powdered sugar to the dough itself on the first batch or just coat them like a crinkle cookie? If you added it to the batter then I can imagine it was really over powering! If you coated them what flavor cake mix did you use?