Ingredients
Scale
- 1 box (15.25 oz) cake mix (chocolate, lemon, strawberry, red velvet, or any flavor of choice)
- 1 tub (8 oz) Cool Whip (original, not extra creamy)
- 1 large egg
Optional Add-Ins:
- Powdered sugar (for rolling, to create a crinkle effect)
- Chocolate chips (for added richness)
- Sprinkles (for a festive touch)
Instructions
- Preheat & Prep
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- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough
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- In a large mixing bowl, combine the cake mix, Cool Whip, and egg.
- Stir until fully mixed. The dough will be sticky—this is normal!
- Form Cookie Dough Balls
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- Use a cookie scoop or spoon to scoop tablespoon-sized portions of dough.
- Roll each portion into a ball. If the dough is too sticky, chill for 10-15 minutes or coat hands with powdered sugar.
- Coat with Powdered Sugar (Optional)
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- Roll each dough ball in powdered sugar before placing it on the baking sheet for a crinkle effect.
- Bake
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- Place the cookies 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Cool & Enjoy
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- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy as-is or with a glass of milk!
Notes
- Chill sticky dough: If the dough is too sticky to handle, refrigerate for 10 minutes before rolling.
- Don’t overbake: Cookies should be slightly soft in the center; they will firm up as they cool.
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.
- Freezing: Freeze cookies for up to 3 months and thaw at room temperature before serving.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: ~90 kcal
- Sugar: ~9g
- Sodium: ~80mg
- Fat: ~3g
- Saturated Fat: ~1g
- Unsaturated Fat: ~1.5g
- Trans Fat: 0g
- Carbohydrates: ~15g
- Fiber: ~0.5g
- Protein: ~1g
- Cholesterol: ~5mg