With all of the grocery stores gearing up for Thanksgiving, I’ve been catching some mega sales and fantastic deals on things that I love to stock in my pantry and freezer. My favorite grocery store was running a sale on Cool Whip, and I just so happened to have a few coupons on hand that would make them completely free, so I tossed a few containers in my buggy and left with a huge smile on my face! Cool whip is in so many of my favorite desserts during this time of year. I’m counting down the days until I get to eat a big dollop of it on my pumpkin pie on Thanksgiving day!
But, in my true nature, I wanted to see if I could find a new use for it that others may find a little nontraditional. I’ve been participating in a virtual cookie swap for the past few weeks, so my mind automatically gravitated towards using it in a cookie recipe.
I did a little experimenting and came up with the most heavenly (and sinfully) delicious chocolate cookies I’ve had in a long time. They’re so soft and chewy, and their richness is absolutely spot on perfect. This recipe only calls for 4 simple ingredients, and you can pair this cookie recipe with your favorite boxed cake mix and make just about any flavor you want! The Cool Whip makes them extra moist and rich – it really is a star ingredient!
Here’s a free printable version of the recipe for you to save and print out. If you give this recipe a try, I’d love to hear how yours turned out!
- 1 8 oz container of cool whip - thawed
- 1 18 oz package of cake mix - any flavor (I used dark chocolate)
- 1 egg
- 1 tsp cornstarch (optional)
- Powdered sugar for dusting
- Combine all ingredients (except powdered sugar) in a large bowl and stir until well combined
- (Adding cornstarch is optional, but I've found that it always makes cookies a tad bit chewier, which is exactly how I like my cookies)
- Allow dough to chill in refrigerator for about 1 hour
- Preheat oven to 350 F
- Pour about ½ cup of powdered sugar into a bowl, and roll a spoon full of cookie dough in your hands to create a ball - dough wil be very sticky
- Place dough in powdered sugar and roll around until coated
- Place on greased cookie sheet and bake for 10-12 minutes
- Allow to cool on pan completely before serving
Do you tend to use whipped topping a lot in your holiday cooking? Have you ever used it in a nontraditional way? What kind of cake mix would you want to make these Cool Whip cookies with?
If you’re on the prowl for more holiday cookie inspiration, make sure you check out the virtual cookie swap where there are new recipes released every Friday until December 23rd! You can also search the hashtag #CookieSwappinGood on any social media outlet to find out more. Here’s a few of my recipes that you’ll find there!