Easy Chocolate Crinkle Cool Whip Cake Mix Cookies
If you want to bake cookies but are feeling lazy, grab a box of chocolate cake mix and make these rich, chewy, and chocolatey crinkle cookies. Made with Cool Whip, applesauce, powdered sugar and a chocolate fudge cake mix, these have a cake-like texture with just the right amount of fudgey-ness.
These chocolate crinkle cookies are thrown together in 5 minutes tops, but the best part is they can be made with any flavor of cake mix. White cake mix, funfetti cake mix, red velvet cake mix, strawberry cake mix, and on and on.
For more deliciously flavorful cookies and chocolate goodies, try my Oreo Chunk White Chocolate Cookies, Chocolate Rice Krispie Treats or the best Chocolate Chipless Cookies.
Why you’ll love this recipe:
- You only need 4 ingredients!
- 99 calories per cookie making them Santa’s favorite treat!
- Fudgy, chocolatey and chewy cookies.
Ingredients and Substitutes:
These are the main ingredients and substitutions for these easy Cool Whip cookies. See the recipe card below for the full ingredients list and instructions:
- Triple Chocolate Fudge Cake Mix: any brand.
- Zero Sugar Cool Whip: fat free Cool Whip or regular Cool Whip are fine too.
- Unsweetened Applesauce: used to keep these low-fat but you can also use an egg.
- Powdered Sugar: or sugar substitute but that will drastically change the taste.
Variations
- Use any flavor of cake mix! There’s so many different variations. I like to choose my cake mix based on holidays. Spice cake mix for Thanksgiving, red velvet for valentines Day, lemon cake mix because it’s Tuesday, etc, etc.
Dietary Modifications
- For gluten-free, use a gluten-free cake mix.
- For dairy-free, use dairy-free cake mix and dairy-free whipped topping.
How to make the best chocolate Cool Whip cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Step 2: make dough
In a large bowl, combine the cake mix, tub of Cool Whip and applesauce with a wooden spoon or hand mixer and mix until fully combined. You should have a super sticky dough.
Step 3: form cookies and roll in sugar
Pour the powdered sugar in a different bowl, you will roll the dough in the sugar, so I suggest a shallow bowl. Using a 1 Tbsp. cookie scoop, scoop a ball of dough out and drop the cookie dough balls into the bowl of sugar – they will have a taffy-like consistency and that’s ok. Roll the balls of dough in the sugar to fully coat and place on the prepared baking sheets. Repeat for all 24 cookies. Leave a couple of inches between each cookie on the cookie sheet as these will spread a bit.
Step 4: bake
Bake in preheated oven for 12 minutes until mostly set in the middle of the cookies. Cool on the baking sheet for a few minutes before moving to a wire rack to completely cool.
Expert Tip!
Take to the top of a mason jar lid, place it over the cookie, and swirl it around in a circular motion for a few seconds after baking for the perfect circular cookies.
Recipe FAQs
Store your leftover cookies in an airtight container for 3-4 days.
Yes! That’s what I love about these cookies. You can go wild with the flavors and use any box cake mix you love. I like to switch it up depending on the holiday.
Check out some of our other cookie recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chocolate Cool Whip Cookies
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Ingredients
- 1 box Triple Chocolate Fudge Cake Mix 13.25 oz.
- 8 oz. Zero Sugar Cool Whip defrosted
- 1/4 cup unsweetened applesauce
- 1/2 cup powdered sugar or sugar substitute
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cake mix, cool whip and applesauce and mix until fully combined. This dough will be super sticky.
- Pour the powdered sugar in a separate bowl, you will roll the dough in the sugar.
- Using a 1 Tbsp. cookie scoop, scoop a ball of dough out and drop it into the bowl of sugar.
- Roll the ball in the sugar to fully coat and place on the lined baking sheet.
- Repeat for all 24 cookies. Leave a couple inches between each cookie on the cookie sheet as these will spread a bit.
- Bake for 12 minutes until mostly set in the middle of the cookies.
- Cool on the baking sheet for a few minutes before moving to a cooling rack to completely cool.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- These cookies tend to spread so make sure to give enough space on the cookie sheet so they don’t bake into each other.
Nutrition
Photos by Marie-Catherine Dube
These were SO good! Easy to make, delicious and held up so well. Light and fluffy! Will become a regular Christmas cookie every year.
Woo hoo!!! Thank you!
I had my doubts! The powdered sugar cooked off in the oven but I think it was because I made my cookies too big. So I drizzled white chocolate and crushed candy cane on top and it was seriously delicious!