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–+ servings
Rich and chocolatey cool whip cookies on a serving spatula.
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Chocolate Cake Mix Cool Whip Cookies

Soft and chewy, these cookies are topped with a festive sprinkle of crushed peppermint for the perfect holiday vibe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Cooling the cookies 15 minutes
Total Time 40 minutes
Servings 20 cookies
Calories 184kcal
Author Deb Clark

Equipment

  • Baking sheets or cookie sheets
  • Large mixing bowl
  • Hand Mixer

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.
    Cool whip and cream cheese in a mixing bowl.
  • 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.
    Rich, fudge cookie dough in a mixing bowl.
  • 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.
    Unbaked cookies on a baking sheet. The dough is being lightly flattened.
  • Sprinkle the top of the dough with the crushed peppermint candy.
    Crushed peppermint added to the top of cookies before baking.
  • 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.

Notes

I made cookies with about 2 tablespoons of dough per cookie. It made 20 large cookies. If you want to make smaller cookies use a tablespoon of dough. Baking time may take closer to 10 minutes. 
Additionally, I tested it using a silpat pad, parchement paper and on a nonstick baking sheet. It's best to use parchment or the silpat. The nonstick cookie sheet was tough to clean. 

Nutrition

Calories: 184kcal | Carbohydrates: 34g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 23mg | Fiber: 1g | Sugar: 25g | Vitamin A: 108IU | Calcium: 28mg | Iron: 0.4mg
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