Cake Mix and Cool Whip are so simple to make - only 4 ingredients (egg, powdered sugar, whipped topping, and cake mix) and are ready in under 30 minutes! These rich, fudgy cookies can be made in lots of flavors, like lemon, chocolate, or strawberry.
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Who knew that Cool Whip made such fantastic cookies? I've seen this idea going around social media and had to try it for myself.
Why You'll Love This Recipe
- Use just 4 ingredients make a light, fluffy cookie.
- This is a super versatile recipe that can be made in any flavor of cake mix and is really easy to whip up (pun intended 😎) in under 30 minutes.
- They're really pretty! Make a couple of different batches with different cake mix flavors for any color scheme you'd like. This is such a fun cookie recipe to play around with.
Cool Whip in Cookies?
Look, I know Cool Whip is a controversial topic for some reason...but it just works in this recipe.
The Cool Whip is going to give your cookies a rich, fudgy texture without being too heavy. There's a certain decadence to it that's perfect with the airiness of the cake. It's a great balance that makes for one heck of a cookie recipe!
Ingredients
- 8oz Cool Whip whipped topping - Store brand whipped topping or homemade whipped cream is totally fine too. Make sure your topping is thawed before you're ready to make cookies.
- 15.25oz boxed cake mix - Any flavor goes! I used chocolate, strawberry, and lemon for this post. You'll need one standard box. (Want more cookies made with cake mix? Try my Strawberry Cheesecake Cookies or Red Velvet Cake Mix Cookies!)
- 1 egg
- ½ cup powdered sugar - optional; this creates that pretty look of crinkle cookies on the outside
Note: Because these cookies are really light, I don't recommend additional add-ins. They're just going to sink to the bottom of your cookie.
How to Make Cake Mix Cool Whip Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the 8oz of Cool Whip, 1 egg, and 1 box of cake mix. Stir gently until all ingredients are fully incorporated and a thick, sticky dough forms. Be careful not to over-mix, as this can affect the texture of the cookies.
- Pour ½ cup powdered sugar into a separate small bowl.
- Using a cookie scoop or spoon, portion out about 2 tablespoons of dough. Roll or dip each dough ball into the powdered sugar, making sure it's fully coated.
- Place the coated dough balls onto the prepared baking sheet, leaving a couple of inches between each cookie to allow for spreading.
- Bake in the 350°F preheated oven for 9-11 minutes. For a softer, fudgier texture, bake closer to 9 minutes; for a lighter, cakier texture, bake closer to 11 minutes. The cookies should be set on the edges but slightly soft in the center.
- Remove the baking sheet from the oven and allow the cookies to cool on the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
Helpful Tips & Tricks
- These cookies can sometimes stick together in a storage dish if they're not completely cooled before storing.
- If you find the cookie dough difficult to roll in the powdered sugar, pop it in the freezer for 15 minutes and try again.
- The less time you bake the cookies, the more fudgy they'll be. Bake closer to 9 minutes for really rich, fudgy cookies; go closer to 11 minutes for lighter, more cakey cookies.
- Storage: Keep in an airtight container at room temperature for 4-6 days.
- Freezing: These freeze wonderfully! Freeze in a sealed bag for up to 6 months; thaw in the fridge before serving.
More Delicious Cookie Recipes
Save this recipe for Christmas baking - these tasty cookies are going to be the star of the show! If you make this recipe, I'd love to see it. Tag me on social media (@lambertslately) with your pictures 📸. You can also rate and review ⭐️ the recipe below!
Cake Mix and Cool Whip Cookies
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Ingredients
- 8 oz Cool Whip whipped topping (thawed)
- 15.25 oz boxed cake mix
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Add Cool Whip, egg, and boxed cake mix to a large mixing bowl. Stir ingredients together until blended. (Tip: don't over-mix!)
- Add powdered sugar to a small bowl. Take a 2 tablespoon portion of cookie dough and dip into the powdered sugar until coated.
- Place coated cookies on a baking sheet lined with a silicone mat or parchment paper. Bake at 350 degrees for 9-11 minutes (less time for more fudgy cookies, more time for more cakey cookies).
- Allow to cool on the baking sheet for 10-15 minutes before moving to a baking rack for cooling.
Notes
- Let cookies cool completely before storing to prevent sticking.
- If dough is too sticky to roll, chill it in the freezer for 15 minutes.
- Bake 9 minutes for fudgy cookies; 11 minutes for cakier texture.
- Store in an airtight container at room temperature for 4-6 days.
- Freeze in a sealed bag for up to 6 months; thaw in the fridge.
- Avoid add-ins, as they may sink due to the light texture.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Best cookies! Love that they are fluffy!