Drop the confetti, these Chocolate Cake Mix Cool Whip Cookies are here to steal the holiday show! Made with just a handful of ingredients, they practically bake themselves (ok... not really, but close!) They are the perfect combination of rich chocolate with a light, fluffy texture.
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- Best way to store your cookies
- More recipes you’ll love
- Chocolate Cake Mix Cool Whip Cookies
What makes this recipe irresistible
These cookies only require a few simple ingredients and a little bit of prep time, so you can have a holiday treat without much fuss.
This easy recipe is also great for cookie swaps and trays for neighbors when you are looking for something a little different that will stand out. Plus, what's not to love about chocolate cookies? 😋
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- dark chocolate cake mix - You will want to use a dark chocolate mix, not devil's food.
- Cool Whip - I prefer to use the brand name for this recipe.
- cream cheese
- large egg
- powdered sugar
- peppermint candy - Crushed candy canes or Starlight mints would work.
Creative variations to try
- Try using the Andes peppermint chips in these cookies instead of peppermint candy pieces for a delicious extra minty flavor.
- Frost the cookies with cream cheese frosting (the frosting recipe on this post is AMAZING) THEN sprinkle with crushed peppermint.
- You can also stir in chocolate chips or even peppermint chocolate chips into the cookie dough.
- You can also use different cake mix flavors, such as red velvet cake mix, or even a Christmas funfetti cake mix for extra flare.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Add the cream cheese to the mixing bowl.
#2 Beat the cream cheese and Cool Whip until combined.
#3 Add the cake mix.
#4 And the egg.
#5 Mix together until combined.
#6 Roll the dough in powdered sugar.
#7 Place on cookie sheet and lightly flatten.
#8 Top each cookie with crushed candy canes.
Watch and learn: recipe video
Be sure to subscribe to my YouTube Channel. You'll be notified each time I share a new video!
Essential tools for this recipe
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
Frequently asked questions (FAQ’s)
I know using the knock-off brand is tempting, but stick with the name brand for this recipe. Cool Whip has the magic to keep the cookies soft and chewy!
These cookies are done baking when the edges are slightly firm to the touch. It's important not to overbake them, as they will continue to cook a bit once removed from the oven.
Deb’s tips for the perfect dish
I started by using cooking spray on my hands and on the cookie scoop, but it worked for one- then I would have to wash and reapply. I realized the best way to roll these is with your hands. It's messy, but coat your hands first with powdered sugar.
- When it comes to baking cookies, I've found that parchment paper on a baking sheet works best. You can use a silicone mat, but the parchment paper always gives me the best results.
- Make sure that your Cool Whip is completely thawed and the cream cheese is at room temperature before you start the baking process.
Best way to store your cookies
Storage - Store leftover cookies in an airtight container at room temperature for 3-4 days. I recommend that you keep a slice of fresh bread in the container with your cookies as this will help keep them nice and soft.
Freezer - You can also freeze these delicious cookies. I like to wrap them individually in plastic wrap and then place them in a freezer bag. Thaw on the counter for about 30 minutes before enjoying.
My favorite way to use these leftover cookies is to use them in a trifle. Break them into bite-sized pieces and layer them between layers of chocolate pudding and whipped topping for a fun and sweet treat.
More recipes you’ll love
Cookies are one of my favorite holiday treats! And, there are so many different ways to make them. Here are some of my holiday favorites below. Click here for all of our holiday cookies and treats!
I'd love for you to leave me a comment down below and let me know what your favorite cookies are! I appreciate you spending part of your day with me.
Chocolate Cake Mix Cool Whip Cookies
Equipment
- 1 baking sheet
Ingredients
- 1 box 15.25 oz of dark chocolate cake mix (use a high quality cake mix)
- 8 ounce tub of Cool Whip thawed
- 4 ounces cream cheese softened
- 1 large egg
- 1 cup powdered sugar for rolling
- 1 cup peppermint candy crushed
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened cream cheese and Cool Whip together until smooth and creamy. This helps ensure there are no lumps of cream cheese in the batter.
- After the cream cheese and Cool Whip are well-blended, add the cake mix and egg. Mix until just combined. The dough will still be VERY sticky. Place in the refrigerator and chill the dough for 30 minutes.
- Place the powdered sugar in a small shallow bowl. Scoop out the dough and roll in powdered sugar. (I used gloves for this step).
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 3 inches apart. Light press on top of the dough to flatten it just a smidge.
- Sprinkle the top of the dough with the crushed peppermint candy.
- Bake for 12 minutes, or until the edges are set and the cookies have a light crackled surface. They should still be soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Anita Faircloth says
Best cookie I've ever tasted with peppermint Thank you. Merry Christmas ⛄🎁🎄🌴
Debra Clark says
Awesome, glad you enjoyed the cookie recipe! Merry Christmas Anita, thanks for stopping by to leave your review!!