3-Ingredient Cake Mix Cool Whip Cookies
Make soft, fluffy cookies with minimal effort using just three simple ingredients. These cookies are quick to prepare and perfect for last-minute baking or holiday treats.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: About 2 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 container (8 oz) frozen whipped topping (Cool Whip), thawed
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine the entire box of dry cake mix, the thawed Cool Whip, and the egg. Mix until just combined into a soft dough. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 12 minutes, or until the edges are lightly set. The centers will look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For crinkle cookies, roll the dough balls in powdered sugar before baking.
- You can substitute the white cake mix with yellow, chocolate, or strawberry cake mix for different flavors.
- These cookies are naturally no butter cookies and no egg cookies Cool Whip recipes if you use a recipe variation that omits the egg, but this standard recipe includes one for structure.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg