Description
Delight in these easy-to-make Chocolate Cool Whip Cookies, which combine chocolate cake mix and Cool Whip to create soft, tender cookies with a deliciously crackled powdered sugar coating. Perfect for a quick dessert that requires minimal ingredients and prep time.
Ingredients
Scale
Ingredients:
- 1 box (15.25 oz) chocolate cake mix
- 1 tub (8 oz) Cool Whip, thawed
- 1 large egg
- 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 egg. Stir everything together until a thick, dough-like batter forms.
- Form Dough Balls: Using a tablespoon scoop, portion out the dough and roll each portion into a ball using your hands.
- Coat with Powdered Sugar: Roll each dough ball thoroughly in powdered sugar until fully coated. This forms the signature crackled surface when baked.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops are set and exhibit slight cracks, indicating they are done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape.
Notes
- Ensure the Cool Whip is completely thawed before mixing for best consistency.
- Do not overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense chocolate flavor, consider using a chocolate fudge cake mix.
- Optional: Add chocolate chips or nuts to the dough for extra texture.
