E-A-S-Y Cake Mix and Cool Whip Cookies

"I'm a great cook, but not so great baker, but these come out great every time. My favorite is Funfetti cake mix with French Vanilla Cool Whip."
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Sherry Ferrell photo by Sherry Ferrell
photo by Miss Fannie photo by Miss Fannie
photo by Debbwl photo by Debbwl
photo by Karabea photo by Karabea
Ready In:
27mins
Ingredients:
3
Yields:
24-36 cookies
Serves:
24-36
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ingredients

  • 1 (18 1/4 ounce) box cake mix (any flavor desired)
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 egg
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directions

  • Mix all ingredients.
  • Form into balls.
  • Roll in confectioners' sugar.
  • Bake at 350°F for 10 to 12 minutes.
  • Cool in pan a few minutes before removing.

Questions & Replies

  1. I did some with parchment paper and ones without. Most of the time cookies do not take any sort of greasing or parchment paper but it wasn't sure about these. I would 100% recommend using the parchment paper with these.
     
  2. can this make bar cookies?
     
  3. On 1-19-24 I just made these using a 15.25oz box of double fudge cake mix with a room temp xlg egg , a 8oz tub of store brand Xtra creamy whipped topping and 1 tsp of real vanilla extract. Mixed well with a silicone spatula and then scooped out balls of dough with my small cookie dough scooper that I kept well sprayed with olive oil cooking spray because the batter is like a very thick sticky cake batter. I dropped each ball of dough in a bowl of powder sugar that was about a inch deep and used a large dinner fork to bury the dough and then lift it out and place it on a cookie sheet covered with parchment paper. Leaving 3 inches of space between them because they do spread out, it made 24 cookies for me. Baked for 12 minutes at 350 and they turned out perfect
     
  4. How do you get dough to hold together? I wonder how they would taste with sour cream replacing COOL WHIP? I finally put an extra egg in so I could get some body into the crumbly dough. Of course this gave more rise and less spread?
     
  5. Little helpful tip! If you're gluten free, use a gluten free cake mix and add. An extra egg and at least 4 more oz of whip cream
     
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Reviews

  1. I made it with a German Chocolate cake mix an added milk chocolate chips and some coconut. Wow, this is now my "Secret Family Recpie"
     
  2. I'm not a great baker, I took the hints here (chilled the dough), etc. and HOLY COW I MADE FABULOUS COOKIES. The recipe is so easy - the dough IS sticky - what I ended up doing was dunking my fingers in the powdered sugar, grabbing some dough and plopping it in the bowl of powdered sugar - then rolled it around - my fingers stayed "pretty clean" once I figured that out.
     
  3. These are the easiest cookies, and they are so good! I used yellow cake mix because my husband and I love the flavor of it, and both the dough and cookies were just delicious! Looking at the ingredients, I could not believe that these would work, but they do! I did chill the dough in the refrigerator before baking to make it easier to handle, but it was still very sticky. The easy preparation more than makes up for a sticky dough though. Thank you so much for posting, I will make these again and again!
     
  4. I've been making these for years, and they have been nicknamed Angel Cookies in our family because they are so light and chewy. Before making the balls I apply cooking spray to my fingers. No need to chill the dough, but you do need to keep respraying your fingers. I also add colored sugar to the powdered sugar for the holidays before rolling the balls.
     
  5. These cookies turned out awesome. I used a chocolate fudge cake mix and regular cool whip. The dough is hard to work with, but if you chill it in the fridge for about an hour it's much easier to deal with. I also used my cookie scoop and in between scoops I'd dip it into the powdered sugar, scoop the dough, then dropped the dough into the powdered sugar and rolled it around. My hands didn't get sticky and I got perfectly round and evenly sized cookies.
     
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Tweaks

  1. I made lemon cookies and zested a small lemon....
     
  2. I tried different variations on the recipe always using Cool Whip but some I put chocolate chips on the tops of mine and roasted coconut. Today I tried putting a hole on the top and putting the creamy peanut butter and some chocolate chips in that to melt down to see if the dough would cover over it and give it a gooey inside but it stayed on the top all though still gooey and chocolatey and peanut buttery! I'm going to keep trying things with the recipe my next adventure is going to be white cake mix with orange cream extract and orange extracts and then coat when it comes out and cools with orange cream candy melts so I can either put a stripe on them or dip the end of them in the orange cream melted candy?! I'm having fun with this recipe!
     
  3. I made two different ones. I used lemon cake batter for one and banana cake batter for the other. Banana one tastes like banana pudding! My family loved this one the best!!!
     
    • Review photo by maryrjb8
  4. I did not add the egg.
     
    • Review photo by Beth W.
  5. I used King Arthur baking gluten-free chocolate cake mix, and Coco Whip and they turned out chewy beautiful and delicious!
     
    • Review photo by Sandiscp

RECIPE SUBMITTED BY

I live in Homestead, Florida with my daughter. In between hurricanes, I work full time at a truck dealership as a warranty clerk I work days and my daughter works nights, so crockpot cooking is the best answer for our life style. I like simple recipes that use ingredients already on hand I'm a widow, but I am busy with my four dogs, (none of them well behaved)
 
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