Chocolate Cool Whip Cookies

These Chocolate Cool Whip Cookies are one of the easiest desserts you’ll ever bake! Made with just four simple ingredients, these fudgy, brownie-like cookies have soft centers, lightly crisp edges, and a beautiful crackled powdered sugar coating. They’re perfect for holidays, cookie exchanges, potlucks, or anytime you’re craving a quick chocolate treat.

Whether you’re a beginner baker or just need a last-minute dessert, this recipe comes together in minutes with almost no prep.

Why You’ll Love This Recipe

• Only 4 pantry-friendly ingredients
• Rich chocolate flavor with a brownie-like texture
• Beautiful crinkle tops every time
• Ready in under 30 minutes
• Perfect for holidays and parties
• Kid-friendly and fun to make
• Easy to customize with chocolate chips or peppermint

Ingredients

• 1 box (15.25 ounces) chocolate cake mix
• 1 tub (8 ounces) Cool Whip, thawed
• 1 large egg
• 1 cup powdered sugar

Optional Mix-Ins

• ½ cup mini chocolate chips
• ½ teaspoon espresso powder
• White chocolate chips
• Crushed peppermint candies
• Chopped pecans or walnuts

How to Make Chocolate Cool Whip Cookies

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Make the Cookie Dough

In a large bowl, combine:

• Chocolate cake mix
• Cool Whip
• Egg

Mix everything together until fully combined.

The dough will be very sticky—this is completely normal.

Step 3: Coat in Powdered Sugar

Place the powdered sugar in a small bowl.

Using a cookie scoop or spoon, scoop about 1 tablespoon of dough and drop it directly into the powdered sugar.

Roll gently until completely coated.

A thick coating of powdered sugar creates the signature crinkle appearance.

Step 4: Bake

Arrange the coated dough balls about 2 inches apart on the prepared baking sheet.

Bake for 10–12 minutes.

The cookies should look set around the edges while remaining soft in the center.

Do not overbake.

Step 5: Cool and Serve

Allow the cookies to cool on the baking sheet for about 5 minutes.

Transfer to a wire rack to cool completely.

Enjoy warm with a glass of milk or store for later.

Tips for the Best Chocolate Cool Whip Cookies

• Chill the dough for 20 minutes if it’s too sticky.
• Coat generously in powdered sugar for dramatic crinkles.
• Use a cookie scoop for evenly sized cookies.
• Avoid overbaking to keep the centers soft and fudgy.
• Let Cool Whip thaw before mixing.

Flavor Variations

Double Chocolate

Mix in mini chocolate chips.

Mint Chocolate

Add peppermint extract and crushed candy canes.

Cookies & Cream

Fold in crushed chocolate sandwich cookies.

Peanut Butter Chocolate

Mix in peanut butter chips.

Mocha

Add espresso powder for a richer chocolate flavor.

Storage

Room Temperature

Store in an airtight container for up to 5 days.

Refrigerator

Keep refrigerated for up to 1 week.

Freezer

Freeze baked cookies in a freezer-safe container for up to 3 months.

Thaw at room temperature before serving.

Frequently Asked Questions

Can I use homemade whipped topping?

Cool Whip works best because it provides the ideal texture and consistency.

Why is the dough so sticky?

The dough is naturally sticky due to the whipped topping. Coat it with powdered sugar instead of handling it directly.

Can I freeze the cookie dough?

Yes. Freeze the powdered sugar-coated dough balls and bake directly from frozen, adding 1–2 extra minutes.

Can I use different cake mix flavors?

Absolutely! Try devil’s food, red velvet, lemon, strawberry, or funfetti.

Serving Suggestions

These cookies pair wonderfully with:

• Cold milk
• Hot coffee
• Hot chocolate
• Vanilla ice cream
• Holiday dessert platters