Cool Whip Cookies
These simple cool whip cookies (also called cake mix cookies) only require 4 ingredients, no dough chilling, and are easy to customize with your favorite candy.
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About Cool Whip Cookies
Cool whip cookies can go by many names – cake mix cookies, crinkle cool whip cookies, etc, etc – but I prefer to just call them quick and easy cookies, because that’s exactly what they are.
You only need four core ingredients to whip up a batch (cake mix, egg, Cool Whip, and powdered sugar) and they’re easy to customize with your favorite candy.
Typically I make these cookies when I have unused cake mix or extra candy. They’re perfect for making use of less-used ingredients you already have on hand.
Do you need to chill the dough?
Great news here, guys! Because there is no butter in this recipe, you do not need to chill the cookie dough before baking.
Curious why you may (or may not) need to chill dough for cookies? It has a lot to do with fat content, a big portion of which comes from the butter. You can read more about how it all works here: To Chill or not to Chill.
Do you have to use Cool Whip?
In theory, no – there’s nothing “special” about Cool Whip that would make these cookies be better (or worse) if you were to use an alternative ingredient, such as homemade whipped cream. Cool Whip does bring additional sweetness and flavor, but most whipped cream is sweetened a similar amount.
Using Cool Whip will result in cookies with less fat, and fat content can impact the texture of the cookies. Overall, less fat will create puffier, cake-like cookies. More fat will give you cookies that are flatter and chewier.
Please note I have not tested this recipe with whipped cream; I’ve only ever used Cool Whip.
How long are COOL WHIP COOKIES good for?
When stored in a sealed container at room temperature, these cookies should last for up to one week.
Can you freeze Cool Whip Cookies?
If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients, then use a cookie scoop to scoop out about one tablespoon of dough and roll it into a ball (the same way you would before baking). Coat the cookie dough ball with powdered sugar.
- Place cookie dough balls on a tray and freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, arrange the frozen cookie balls on a baking sheet lined with parchment paper, then place the baking sheet to thaw in the refrigerator overnight. Once thawed, bake as directed.
To freeze the baked cookies:
- Bake and allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies can be frozen for up to three months.
More sweet cookie recipes
More recipes with cake mix
How to make cool whip cake mix cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a stand mixer (or hand mixer + large bowl), toss in the cake mix, egg, and cool whip, then mix until a thick batter forms. Quickly test the batter; it should be thick, but not so thick that you can’t scoop out the dough. If needed, you can add some water to the batter and mix it again.
Step 2 – If you’re using candy, remove the bowl from your mixer and add them to the bowl. Use a spatula to gently fold the candy in.
Step 3 – Using a cookie scoop, scoop out some dough, roll it into a ball, then cover it in powdered sugar. Place the cookie balls on a baking sheet covered with parchment paper. For a festive look, you can press some candy into the tops of the cookie balls.
Step 4 – Bake!
Step 5 – Serve and enjoy!
Cool Whip Cookies
- 1/3 cup powdered sugar
- 16.25 ounce white cake mix, (1 box) or any flavor you'd like
- 1 large egg
- 2 1/2 cup Cool Whip
- 1 cup M&M’s, divided
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and place powdered sugar in a shallow bowl. Set both aside.
- Using a stand mixer (or hand mixer + large bowl), add the cake mix, egg, and cool whip. Mix on medium speed until batter this tick, about 3 to 5 minutes. Check batter consistency; if it's too thick to scoop, add 1 to 2 tablespoons of water, then mix until incorporated.
- Remove bowl from mixer. Add 3/4 cup of M&M's to batter, then use a spatula to gently fold within the dough.
- Using a cookie scoop, scoop up dough, then roll dough into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar-coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Using the remaining 1/4 cup of M&M’s, press candies in the top of crinkle cookies as desired.
- Bake cookies for 10-12 minutes or until tops of cookies are lined with cracks (as pictured). If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.