Cool Whip Cookies: The Easiest Cookie Recipe Ever (Ready in 15 Min!)

Listen, there are times when you need cookies and you need them NOW. Maybe the kids just announced a bake sale tomorrow, or your neighbor dropped off dinner when you were sick, or you’re hosting book club in two hours and completely forgot about dessert. Cool whip cookies are your salvation.

This isn’t some complicated recipe that requires perfect timing or fancy techniques. You literally dump four ingredients in a bowl, stir, and bake. The result? Impossibly soft, pillowy cookies that taste like they came from a fancy bakery. The secret is that tub of Cool Whip sitting in your freezer – it acts as both the fat and creates the most incredible tender texture.

These cookies stay soft for days (seriously, DAYS), they’re practically foolproof, and they’re ready from start to finish in about 20 minutes. Perfect for beginners who get intimidated by traditional cookie recipes, busy parents who need something quick, or anyone who appreciates maximum results with minimum effort.

Here’s Why You’re Going to Love This Cookies

❃ Ridiculously simple – No creaming butter, no chilling dough, just mix and bake

❃ Actually foolproof – Nearly impossible to mess up, even for total beginners

❃ Stays incredibly soft – Thanks to the Cool Whip, these don’t go stale like regular cookies

❃ Endless variations – Use any cake mix flavor for completely different cookies

❃ Great with kids – Safe and easy enough for little hands to help

❃ Emergency-ready – Uses ingredients most people already have

What You’ll Need!

✾ The Magic Four:

• 1 box (15.25 oz) cake mix (yellow works great, but any flavor rocks)

• 1 container (8 oz) Cool Whip, thawed

• 1 large egg

• 1 teaspoon vanilla extract

✾ For rolling (totally optional):

• ½ cup powdered sugar

Real talk on ingredients:

Cake mix brand matters: Stick with name brands like Duncan Hines or Betty Crocker. The cheap stuff sometimes has weird ratios that throw off the texture.

Cool Whip temperatur: Thawed but still cold is perfect. If it’s soupy, toss it in the fridge for 10 minutes.

Any cake mix flavor works: Chocolate makes fudgy cookies, strawberry makes pretty pink ones, funfetti adds sprinkles. Get creative!

Skip the sugar coating if you want: they’re delicious either way.

How to Make It!

➲ Get your oven ready

Preheat to 350°F and line two baking sheets with parchment paper. Don’t skip the parchment – trust me on this one.

➲ Mix the wet stuff

Grab a big bowl and gently fold together the Cool Whip and egg. It’ll look a bit lumpy at first, but that’s totally normal. Add the vanilla and give it another gentle stir.

➲ Add the cake mix

Dump in the entire box of cake mix and fold it together until you get a soft, slightly sticky dough. Don’t go crazy with the mixing – just until it comes together.

➲ Let it chill for a sec

Give the dough 5 minutes to rest. This lets the cake mix absorb moisture and makes everything way easier to handle.

➲ Shape your cookies

Scoop the dough into walnut-sized balls. If you’re doing the powdered sugar thing, roll each ball gently to coat. Space them about 2 inches apart on your baking sheets.

➲ Bake ’em

Pop in the oven for 10-12 minutes. They’re done when the edges look set but the centers still seem a tiny bit underdone. Don’t wait for them to look “done” – they’ll keep cooking on the hot pan.

➲ Cool down

Let them sit on the baking sheet for 5 minutes before moving to a wire rack. This prevents the dreaded cookie breakage disaster.

Pro Tips That Actually Matter

❃ Don’t overbake these babies – Seriously, they look underdone when they’re perfect. Take them out when the edges are barely set and the centers still look soft.

❃ Sticky dough driving you nuts? Pop the whole bowl in the fridge for 15 minutes. Game changer for handling.

❃ Make a double batch – This recipe doubles perfectly, and the shaped dough balls freeze like a dream. Future you will thank present you.

❃ Storage hack – Keep finished cool whip cookies in an airtight container with a piece of bread. Sounds weird, but it keeps them bakery-soft for over a week.

❃ Flavor experimenting – Try lemon cake mix with a little lemon zest, or chocolate cake mix with mini chocolate chips. The possibilities are endless.

Got Questions? We’ve Got Answers

➲ Can I make these ahead of time?

Absolutely! The shaped dough balls freeze for months – just bake them straight from frozen (add a minute or two to the time). Baked cookies stay perfect in an airtight container for about a week.

➲ What if my Cool Whip got too warm and soupy?

Been there! Stick the whole mixture in the fridge for 20-30 minutes until it firms up. The dough will be much easier to work with.

➲ Can I use sugar-free or light Cool Whip?

Yep, both work fine! The texture might be slightly different, but they still turn out soft and delicious.

➲ My cookies spread out flat – what happened?

Usually means the dough was too warm or the Cool Whip was too soft. Next time, chill everything down and make sure your Cool Whip is cold but thawed.

Wrapping It Up

These cool whip cookies are basically magic disguised as a simple recipe. They’re the kind of cookies that make people ask for the recipe, then refuse to believe it’s really that easy. The texture is unlike anything else – soft, tender, almost cake-like but definitely still a cookie.

➲ You may also like my:

❃ Easy Chocolate Ganache Cake That Wows Every Time (20 Min Prep!)

❃ Easy & Creamy Scalloped Potatoes Recipe (Feeds 10 People!)

❃ Easy Mexican Street Corn Recipe (Ready in 15 Minutes!)

❃ Homemade Bagel Recipe | Easy New York–Style (Ready in 3H!)

❃ Soft & Easy White Chocolate Macadamia Nut Cookies (15 Min Prep!)

What’s your favorite cake mix flavor for these? Drop a comment and let everyone know – there’s nothing better than discovering a new flavor combination that becomes your new obsession! You will find me ON Instagram: @hdrecipe.co