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Chocolate Cool Whip Cookies

Easy to make and simply irresistible, these Chocolate Cool Whip Cookies are a chocolate lover’s dream. With just four basic ingredients – chocolate cake mix, Cool Whip, eggs, and powdered sugar – you’ll be amazed at how quickly you can whip up a batch of these delightful treats.

Chocolate Cool Whip Cookies laid out on the counter.

When you sink your teeth into these Chocolate Cool Whip Cookies, you’re in for a real treat! Imagine biting into a cookie that’s wonderfully chewy with an intense chocolate flavor that’s hard to resist. These cookies, with their soft centers and a touch of powdered sugar sweetness on the outside, have a way of making your taste buds do a happy dance. Trust me; you won’t be able to stop at just one! Whether you’re baking them to share with loved ones or simply indulging in a cozy evening in, these cookies are your ticket to a seriously delightful, chocolatey experience.

Stack of Chocolate Cool Whip Cookies with bite missing from the top cookie.

Ingredients for Chocolate Cool Whip Cookies

  • Chocolate cake mix – Serves as the base, infusing a rich chocolate flavor into each cookie. I used Duncan Hines Devil’s Food.
  • Egg – Provides structure and moisture for the perfect cookie texture.
  • Cool Whip – Enhances the cookies’ softness, resulting in a chewy and delightful center. Use thawed Cool Whip for that perfect texture.
  • Powdered Sugar – Adds sweetness and creates the crinkle texture on the cookies, enhancing both their taste and appearance. Don’t skip this step for the full experience!
Ingredients displayed on counter.

Making the Chocolate Cool Whip Cookies

  1. Preheat oven – Begin by preheating your oven to 350 degrees F. This ensures it’s ready to go when your cookies are prepped. No time for waiting around!
  2. Line the cookie sheets – Grab those two large cookie sheets and line them with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
  3. Combine ingredients – In a large mixing bowl, combine the chocolate cake mix, Cool Whip, and your lightly beaten egg. Stir until they form a slightly sticky dough. While stirring may require some effort and might not seem to come together at first, keep at it! You can use a rubber spatula or a hand mixer on the lowest setting, being mindful not to let the cake mix escape the bowl.
  4. Prepare the powdered sugar – Set up a small shallow bowl with powdered sugar, getting it ready for the cookie transformation.
  5. Shape the cookies – Using a 1-tablespoon scoop, form balls of dough. Drop each dough ball in the powdered sugar, and roll it, ensuring it’s coated all over. Arrange the sugar-coated balls on your parchment-lined cookie sheets, leaving approximately 1 ½ inches of space between each.
  6. Into the oven – Slide your prepared cookie sheets into the preheated oven. Let them work their magic for about 9-11 minutes. Keep a close eye; you’ll know they’re ready when the edges are set, and they have that charming, slightly cracked appearance.
  7. Cool and set – It’s tempting, I know, but wait for about 5 minutes as the cookies cool on the sheets. This helps them set and keeps their soft, chewy center intact. After this brief interlude, gently transfer them to a wire rack for the final cooling stage.
Collage showing the steps to make the cookies.

Variations and substitutions

Different cake mix flavors Experiment with various cake mix flavors like red velvet, lemon, or even strawberry for unique cookie variations.

Chocolate chip cookies Fold 1 cup of chocolate chips into the dough for an extra burst of chocolatey goodness. I recommend using mini chocolate chips as these cookies are on the smaller side.

Mint chocolate Add 1 teaspoon of peppermint extract to the dough for a refreshing flavor.

Gluten-free version Use a gluten-free chocolate cake mix to make these cookies suitable for those with gluten sensitivities. Ensure the whipped topping you use is also gluten-free. The Cool Whip I used is gluten-free.

Lower calorie version Use a low or zero-sugar cake mix, fat-free Cool Whip, and a powdered sugar substitute such as Swerve.

Stack of chocolate cool whip cookies on parchment paper.

Tips for success

  • Use Cool Whip, not whipped cream – It’s essential to use Cool Whip rather than whipped cream in these cookies. Cool Whip contains stabilizers that play a crucial role in giving the cookies their structure. Substituting with whipped cream may result in cookies that are too soft or fail to maintain their shape.
  • Ensure Cool Whip is thawed – Make sure your Cool Whip is fully thawed before mixing it with other ingredients. This is crucial for achieving the right texture in the cookies.
  • Lightly scramble the egg – Lightly scrambling the egg before adding it to the dough ensures a more even distribution of the egg’s moisture throughout the mixture. This step contributes to the cookies’ uniform texture, enhancing their overall chewiness and preventing any unwanted eggy pockets within the cookies.
  • Use a cookie scoop for consistency – For consistently sized cookies, opt for a 1-tablespoon scoop when forming the dough balls. Many find that using a quick-release cookie scoop, like the easiest way to scoop the dough, not only simplifies the process but also helps maintain uniform cookie sizes, resulting in even baking.
  • Refrigerate sticky dough – Don’t be alarmed if the dough is a bit sticky to handle. If you find it challenging to scoop due to stickiness, a handy trick is to place it in the refrigerator for about 30 minutes. This brief chill helps the dough firm up, making it easier to work with and maintain its shape during baking.
  • Space the dough balls – Leave enough space between the cookies on the baking sheet. These cookies tend to spread while baking and proper spacing prevents them from merging into one giant cookie.
Stack of Chocolate Cool Whip Cookies with milk bottles in the background.


Store leftovers in an airtight container at room temperature for up to five days.

The cookies can be frozen for up to two months. Allow the cookies to cool completely before transferring them to a freezer-safe bag or container. Place a sheet of parchment paper between layers to prevent the cookies from sticking together.

Chocolate Cool Whip Cookies FAQs

Why are my cookies not crinkling as expected?

The crinkly appearance in Chocolate Cool Whip Cookies largely depends on the powdered sugar coating interacting with the cookie dough while baking. If your cookies are not crinkling as anticipated, ensure that you generously coat each dough ball with powdered sugar before placing it on the baking sheet. The sugar coating creates surface tension, causing the cookies to crack during baking, resulting in the characteristic crinkle effect.

What texture do Cool Whip cookie have?

Cool Whip cookies have a soft and chewy texture. The Cool Whip, combined with the cake mix, contributes to the cookies’ moist and tender consistency, making them delightfully soft inside. The exterior often features a crinkled appearance, adding a slight crispness to the texture, which contrasts nicely with the chewy interior.

Want more chocolate desserts?

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Chocolate Cool Whip Cookies laid out on the counter.

Chocolate Cool Whip Cookies

Author: Mandy
Indulge in the perfect combination of rich, chocolatey goodness and irresistible softness with these Chocolate Cool Whip Cookies. With just a handful of ingredients, including cake mix and Cool Whip, they’re incredibly easy to make and guarantee a delightful, chewy texture in every bite. These cookies are a must-try for any chocolate lover!
Prep Time 10 minutes
Cook Time 9 minutes
Course Dessert
Cuisine American
Servings 35 Cookies


  • 1 (15.25 ounce) box of chocolate cake mix
  • 1 (8 ounce) tub of Cool Whip thawed
  • 1 large egg lightly beaten
  • cup powdered sugar


  • Mix the cake mix, cool whip, and egg in a large bowl until well combined. The mixture will be sticky.
  • Place the powdered sugar in a small shallow ball.
  • Scoop balls of dough into the powdered sugar using a 1 tablespoon scoop. Roll the balls in the powdered sugar and arrange on the cookie sheets, leaving 1 ½ inches between each cookie.
  • Bake for 9-11 minutes or until the edges are set.
  • Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to finish cooling.


  • Store leftovers in an airtight container at room temperature for up to five days.
  • The cookies can be frozen for up to two months. Allow the cookies to cool completely before transferring them to a freezer-safe bag or container. Place a sheet of parchment paper between layers to prevent the cookies from sticking together.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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Monday 23rd of October 2023

oooo, now I want to try this with lemon!


Monday 23rd of October 2023

The lemon ones are SO good too!


Tuesday 17th of October 2023

This looks delicious. Thanks for sharing.


Tuesday 17th of October 2023

I have never heard of these, but they sound and look super delicious....definitely have to give them a try. Thanks so much for sharing ;-)

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