Cool Whip Cookies

Keep an easy shortcut recipe like Cool Whip cookies bookmarked or stashed in your recipe box, and you’ll be prepared for any dessert emergency. It’s a four-ingredient chocolate cookie recipe made with items you probably already have in your pantry and freezer: cake mix and Cool Whip. A few minutes of prep time and a few more in the oven, and you’ll have a big batch of cake mix Cool Whip cookies with a sweet confectioners’ sugar coating. This is one of the most popular recipes using boxed chocolate cake mix out there.

What are Cool Whip cookies?

Also called whippersnappers, this treat recently gained a lot of attention and fans on TikTok, where shortcut recipes rule. Instead of the dozen or so ingredients of traditional from-scratch cookies, Cool Whip cookies are made with only four ingredients—and one of them is Cool Whip, of course! The thawed dairy topping is folded together with boxed cake mix and an egg. Scoops of the dough are coated in confectioners’ sugar to create a beautiful crinkled design once baked.

And how do cake mix and Cool Whip cookies taste? The cookies have a little chewiness around the edges and soft, tender centers. Make chocolate cookies with chocolate cake mix, or try other cake mix flavors too. Imagine lemon during the summer, gingerbread during the holidays and red velvet for Valentine’s Day!

Ingredients for Cool Whip Cookies

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• Cool Whip: The whipped topping will need to be thawed for this recipe. Ideally, you can thaw the Cool Whip by placing it in the fridge for a few hours or even the night before you start. Cool Whip recipes like this one are why it’s worth keeping a tub of the topping in the freezer at all times.
• Boxed chocolate cake mix: Pick up a standard-sized box of cake mix that makes two 8-inch round cakes. The boxed cake mix is a shortcut ingredient that replaces the flour, sugar and leaveners. The best chocolate cake mix brands will have a strong chocolate flavor and well-balanced sweetness.
• Egg: In this cake mix and Cool Whip cookies recipe, one large egg helps bind the dough together, while also giving the baked cookies structure and a tender crumb. Bake with a room-temperature egg for the best results; you can warm it up quickly with hot water.
• Confectioners’ sugar: The cake mix makes the cookies sweet on the inside, and confectioners’ sugar makes them sweet on the outside. Roll the dough balls in confectioners’ sugar before baking, and they’ll emerge from the oven with a gorgeous, crinkled look.

Directions

Step 1: Blend the ingredients

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Pour the chocolate cake mix into a large bowl, then add the thawed Cool Whip topping and the egg. Use a hand mixer at medium speed to blend the ingredients together. Scrape the bowl to be sure all the dry cake mix is incorporated. Cover the bowl and chill the cookie dough for 30 minutes.

Editor’s Tip: Because this cookie dough is very sticky, we chill the dough briefly to make it easier to scoop and handle.

Step 2: Scoop and coat the dough

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Preheat the oven to 350°F and line a baking sheet with parchment. Pour the confectioners’ sugar into a small shallow dish. Scoop the dough with a tablespoon-sized cookie scoop, form the dough into a ball and drop the dough into the bowl of confectioners’ sugar. Use your fingers to roll the dough around until it’s completely coated, then place it on the baking sheet. Continue with the rest of the dough, spacing the balls about 2 inches apart on the baking sheet.

Editor’s Tip: A cookie scoop is one of our essential cookie-baking supplies. It makes this sticky dough easier to work with and creates uniform, tidy cookies. If you don’t have a cookie scoop, use rounded tablespoons of dough.

Step 3: Bake the cookies

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Slide the pan into the oven and bake the cookies for 11 to 13 minutes; the edges should feel just set. Cool the cookies on the baking sheets for five minutes. Then, transfer the cookies to wire racks to cool completely.

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Cool Whip Cookie Variations

• Make lemon whippersnappers: It’s both fun to say and a very tasty twist! To make lemon cookies, just substitute lemon boxed cake mix for the chocolate mix.
• Try a red velvet version: Instead of chocolate, use red velvet cake mix to make these cookies. The deep red hue is really stunning under the white, crinkly surface. Serve this variation with other Valentine’s Day desserts or add them to a plate of Christmas cookies.
• Create pumpkin spice Cool Whip cookies: You’re going to want to bring these to all your fall parties. Substitute white cake mix and add 1 tablespoon pumpkin pie spice to the dough mixture.
• Celebrate with birthday cake cookies: For perfect party cookies, use a boxed mix that includes rainbow sprinkles—you can even add 1 to 2 teaspoons extra sprinkles if you like.

How to Store Cool Whip Cookies

Transfer the cooled cake mix and Cool Whip cookies to an airtight container or cookie saver, and cover them tightly. They can be stored at room temperature. Even though they’re made with Cool Whip, there’s no need to refrigerate Cool Whip cookies once they’re baked.

Can you freeze Cool Whip cookies?

Yes, Cool Whip cookies freeze well, which means you can keep them on hand for unexpected guests or just make your stash last longer. Transfer the cooled cookies to a freezer-safe container or bag. Store the cookies in the freezer for up to three months. To thaw them, move the container to the fridge for several hours until the cookies are soft again.

Cool Whip Cookie Tips

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Can you make Cool Whip cookies with a brownie mix?

Boxed brownie mix is similar enough to cake mix that it can be used to make Cool Whip cookies. Substitute it evenly for the cake mix in the recipe. However, because brownie mix has less baking soda/powder than cake mix, the cookies will be less puffed and thinner.

Are Cool Whip cookies soft or hard?

Cake mix and Cool Whip cookies have a little chewiness around the edges but are soft and tender in the centers. If you prefer softer cookies over crispier ones, you’ll love the texture.

Can I use real whipped cream instead of Cool Whip?

Yes, if you like to prep your own homemade whipped cream, you can absolutely use it to make Cool Whip cookies. Just substitute 8 ounces real whipped cream for the Cool Whip and make the recipe as directed.