Chocolate Cool Whip Cookies
If you want to bake crinkle cookies but are feeling lazy, grab a box of chocolate cake mix and you’re good to go. This easy dessert is rich, chewy, and perfectly chocolatey. It’s made with cool whip, applesauce, powdered sugar and a chocolate fudge cake mix to make a cake-like cookie that is also fudgy and chewy. So simple, so satisfying, so easy.
They are similar to chocolate crinkle cookies but are thrown together in 5 minutes, tops. The best part is you can make them with any cake mix, not just chocolate. White cake mix, funfetti cake mix, red velvet cake mix, strawberry cake mix, and on and on. Believe me, any flavor will hit the spot. For more deliciously flavorful cookies, try my Oreo Chunk White Chocolate Cookies or Kitchen Sink Cookies.
Why you’ll love this recipe:
- 4 minimal ingredients and ready in 20 minutes start to finish.
- 99 calories per cookie making them Santa’s favorite treat!
- Fudgy, chocolatey, chewy cookies.
How to make gluten and dairy-free
Gluten-Free: make sure whatever flavor cake mix you choose is gluten-free and you’re in the gluten clear.
Dairy-Free: make sure you have a dairy-free cake mix and swap out the Cool Whip for a dairy-free brand; there’s a bunch out there!
These are the main ingredients and substitutions for these Chocolate Cool Whip Cookies. See the recipe card below for the full ingredients list and instructions:
Variations and Substitutions
- Unsweetened Applesauce: you can replace with egg but to keep these low fat we’re using applesauce.
- Powdered Sugar: or sugar replacement, such as Swerve.
- Semi-sweet, peanut butter or white chocolate chips.
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 spatula 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 1.5 Tbsp. cookie scoop, scoop a ball of dough out and drop it into the bowl of sugar – it will be sticky and that is 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.
Step 5: remove and cool
Cool on the baking sheet for a few minutes before moving to a wire rack to completely cool.
How to store your cookies
Store your leftover cookies in an airtight container for 3-4 days.
- Space cookie dough evenly on the pan and make into even-sized cookie dough balls. I use a 1.5 Tbs cookie dough scoop to ensure they are the same size.
- If you want the cookies to all be the same shape after baking, 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. This will result in the perfect circular cookies.
If you like these cookies, be sure to check out some of our other cookie recipes!
- Easy Peanut Butter Banana Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Pumpkin Banana Cookies (with chocolate chips)
Chocolate Cool Whip Cookies
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chocolate Cool Whip Cookies
- 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
- 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 1.5 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.
- Nutrition facts are an estimate and will vary with substitutions.
Photos by Marie-Catherine Dube
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