Saturday, June 8, 2013

Weekend Cooking...Cool Whip Cookies

In my attempt to circulate items out of my freezer, I took a look this week to see what I might use up.
Hmmm...that tub of Cool Whip, something I never use and bought for some now long forgotten recipe...look like it's time was up.
And a light bulb went of in my head, some vague memory of a cookie recipe that use the fluffy white stuff.

To Google I went..and low and behold..there they were. With the understandable title of Cool Whip Cookies.

4 simple ingredients.
A bowl, a spoon.
A few minutes of your time

Cool Whip Cookies

Makes: About 36 cookies

1 (8 oz) container of Cool Whip, thawed 
1 eggs 
1 (18.25 oz) Box Cake Mix (whatever flavor you like) 
1/2 c powdered sugar 

Preheat oven to 350 degrees F. Line grease cookie sheets with parchment paper. Beat together the Cool Whip and the egg. Add cake mix and continue to mix together. Dough will be VERY sticky. 
Place the bowl in the refrigerator for an hour.
Drop by  scoops into a bowl of the powdered sugar. Roll to coat and form into balls. Place on prepared baking sheets and bake for 10-15 minutes. Cool on a rack until they start to firm up.

I used a #40 scoop but you can make them bigger or smaller, just adjusting the bake time accordingly.  I used a chocolate fudge cake mix, but you can just use your imagination. I saw comments on a site where they used a lemon cake and added some lemon zest and a bit of lemon juice..and you know how I love lemon! Next time....

Putting the 'dough' in the frig for a bit helps a lot, because this is a VERY sticky material. But if you use a scoop, drop it right into the powered sugar and then roll in the sugar without touching the dough you can do this without making a terrible mess.
Of course, there is the powered sugar. It makes that nice crackle top, but it can be dangerous.
I should have worn an apron!

Or you could let the kids do it, if you have some of them around.
Then, when they are done,
 just remove them to the backyard and hose them off.
Then give them a cookie for their trouble.

This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.


  1. Those look great! Too bad I can't make them because there is no cool whip over here. And I have no clue if it is the same as whipped cream ;)

    1. it is a totally artifical fake whipped cream, which is why I don't use it regularly...but it seems it has it's uses.

  2. How easy is that?? And the cookies really do look great. Lemon ... yes, please.

    1. well, the chocolate was very brownies like, a good thing too!

  3. Very pretty!

    My mother used to take a packaged pudding mix and add Cool Whip to the process to make an extra fluffy pudding -- another easy dessert for using up Cool Whip.

    Joy's Book Blog

  4. How did the cookies taste?

    I had to buy cool whip for a recipe a few years ago and it took me forever to find it in the store.

    1. I should have mentioned
      They were quite good, almost like a brownie. the first batch were a little undercooked. noit that that stopped me eating them..they were just extra moist and softer than the ones with an extra minute or two.

  5. This looks like a great kid-friendly activity. Maybe we'll try it on our family vacation to Delaware at the end of the month.

    1. kids would love it I think!
      just have that hose

  6. YUm. Sounds easy and they look delicious. I'll make them the next time I buy Cool Whip.

  7. Holy cow. Now I wish I had some expiring Cool Whip in my freezer, not the pork loin that I had to use.

    1. we can make a deal, some cookies for some pork!

  8. Sounds interesting and fun to try. I don't ever have Cool Whip handy though as we usually whip up the real thing also. The cookies look wonderful though and I would eat one or two if they were right in front of me!

  9. And those cookies would be dairy free as well. The Duncan Hines mixes I have used are dairy free and so is the cool whip. I have been having a very difficult time with dairy for several months, a most unhappy tummy, and alas, very little enthusiasm for cooking at all. This i could probably eat.

    1. ok, you just skip that glass of milk I showed. ;-)

  10. We don't have cool whip either.

  11. Sounds like this recipe might be egg-free as well as dairy-free? These cookies look like the best use for Cool-Whip I've ever seen!


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