If you ask me, cookies that start with a cake mix are pure genius.
These chocolate crinkle cookies come together with just three ingredients and barely any effort. Soft chocolate cake mix combines with fluffy Cool Whip to create a dough that’s easy to work with.
Roll each cookie in powdered sugar before baking, and watch them transform into those classic crackled beauties. The sugar coating creates that signature crinkle look while keeping the inside soft and fudgy.
They’re perfect for when you need a quick dessert that looks like you spent way more time than you actually did.
Why You’ll Love These Chocolate Cool Whip Crinkle Cookies
- Just 3 ingredients – You only need a box of cake mix, Cool Whip, and powdered sugar to make these cookies. No butter, eggs, or oil required!
- Ready in under 45 minutes – From mixing bowl to cooling rack, these cookies come together quickly, making them perfect for last-minute gatherings or when a chocolate craving hits.
- Soft and fudgy texture – The Cool Whip creates a light, melt-in-your-mouth cookie that’s chewy on the inside with a slightly crisp powdered sugar coating.
- No mixer needed – Everything comes together with just a spoon and bowl, so cleanup is a breeze and you don’t need any fancy equipment.
- Kid-friendly baking project – The simple steps make this a fun recipe to bake with children, and they’ll love rolling the dough in powdered sugar.
What Kind of Cake Mix Should I Use?
Any brand of chocolate cake mix will work great for these cookies, whether you go with a name brand or store brand. You can also get creative with the flavor – try devil’s food cake mix for a richer, more intense chocolate taste, or even German chocolate if you want something a little different. Just make sure you’re using a standard 13.5 to 15.25 ounce box, as the smaller “mug cake” sizes won’t give you enough dough. One thing to note is that cake mixes with pudding in the mix tend to make slightly softer, chewier cookies, while regular mixes create a bit more of a cakey texture.
Options for Substitutions
This simple cookie recipe is pretty straightforward, but here are a few swaps you can make if needed:
- Chocolate cake mix: You can use any flavor of cake mix you like – vanilla, lemon, strawberry, or red velvet all work great. Just keep the same measurements and follow the recipe as written.
- Cool Whip: If you don’t have Cool Whip, you can substitute it with homemade whipped cream. Just whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. The cookies might spread a bit more, but they’ll still taste good.
- Powdered sugar: The powdered sugar coating is really what makes these cookies look like crinkles, so I wouldn’t skip it. However, if you’re out, you can roll them in granulated sugar instead – they just won’t have that classic crackled appearance.
Watch Out for These Mistakes While Baking
The biggest mistake with these cookies is skipping the chilling step – the dough will be incredibly sticky right after mixing, so refrigerate it for at least 30 minutes to make it easier to handle and shape into balls.
Another common error is not coating the cookies generously enough in powdered sugar, which means you’ll lose that signature crinkle effect as the dark chocolate breaks through the white coating during baking.
To get the best texture, avoid overbaking these cookies since they should look slightly underdone when you pull them out of the oven – they’ll continue to set as they cool and stay soft and chewy inside.
If your dough seems too wet to work with even after chilling, lightly dust your hands with powdered sugar while rolling the balls, which makes the whole process much less messy.
What to Serve With Chocolate Crinkle Cookies?
These cookies are pretty sweet on their own, so I love pairing them with a cold glass of milk or a hot cup of coffee to balance things out. They’re also great alongside vanilla ice cream for an easy dessert, or you can crumble them over the top for a fun cookies and cream vibe. If you’re serving them at a party, set them out with fresh berries like strawberries or raspberries – the tartness cuts through the sweetness nicely. For a cozy movie night, hot chocolate is another winner, especially if you add a little whipped cream on top.
Storage Instructions
Store: Keep your crinkle cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy this way. Just make sure they’re completely cooled before storing, or the powdered sugar coating might get a bit sticky.
Freeze: These cookies freeze really well for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container to keep them from sticking together. You can also freeze the dough balls before baking if you want fresh cookies anytime.
Thaw: Let frozen cookies sit at room temperature for about 20 minutes before eating. If you froze the dough instead, you can bake them straight from the freezer – just add a couple extra minutes to the baking time.
| Preparation Time | 15-30 minutes |
| Cooking Time | 10-13 minutes |
| Total Time | 25-43 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 8-12 g
- Fat: 60-70 g
- Carbohydrates: 470-500 g
Ingredients
- 13.5 oz chocolate cake mix (Duncan Hines or your preferred brand)
- 8 oz whipped topping (thawed if frozen, such as Cool Whip)
- 1 cup powdered sugar (for coating)
Step 1: Preheat Oven and Prepare Mise en Place
- 1 cup powdered sugar
Preheat your oven to 350°F and position a rack in the middle.
While the oven heats, measure out your powdered sugar into a shallow bowl—this will be your coating station.
Having everything ready before you start mixing ensures the dough doesn’t sit around and become difficult to work with.
Step 2: Combine Cake Mix and Cool Whip
- 13.5 oz chocolate cake mix
- 8 oz whipped topping
In a medium bowl, combine the chocolate cake mix and thawed Cool Whip, stirring until fully incorporated.
The mixture will be thick and slightly sticky—this is exactly what you want.
I find it helpful to use a sturdy wooden spoon or spatula to really work the ingredients together, as the Cool Whip can be stubborn to fold in at first.
Step 3: Shape and Coat the Cookie Dough
- dough mixture from Step 2
- powdered sugar from Step 1
Using a cookie scoop or small spoon, form the dough mixture into balls about 1 to 1.5 inches in diameter and immediately roll each one in the powdered sugar from Step 1, coating all sides generously.
Work in batches of 4-5 cookies at a time so the dough doesn’t dry out, and re-coat your hands with powdered sugar as needed to prevent sticking.
I like to use a small cookie scoop for uniform sizes, which helps them bake evenly.
Step 4: Arrange on Baking Sheets and Bake
- coated dough balls from Step 3
Place the powdered sugar-coated dough balls on parchment-lined or lightly greased baking sheets, spacing them about 2 inches apart to allow for slight spreading.
Bake for 10-13 minutes, until the cookies are set but still slightly soft in the center—they should look crinkled on the surface with the powdered sugar creating a fissured, cracked appearance.
Step 5: Cool and Serve
Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes—this allows them to firm up just enough to transfer without falling apart.
After 5 minutes, transfer them to a wire cooling rack or plate to cool completely.
These cookies are best enjoyed at room temperature when the chocolate flavor is most pronounced.
Mouthwatering Chocolate Cool Whip Crinkle Cookies
Ingredients
- 13.5 oz chocolate cake mix (Duncan Hines or your preferred brand)
- 8 oz whipped topping (thawed if frozen, such as Cool Whip)
- 1 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F and position a rack in the middle. While the oven heats, measure out your powdered sugar into a shallow bowl—this will be your coating station. Having everything ready before you start mixing ensures the dough doesn't sit around and become difficult to work with.
- In a medium bowl, combine the chocolate cake mix and thawed Cool Whip, stirring until fully incorporated. The mixture will be thick and slightly sticky—this is exactly what you want. I find it helpful to use a sturdy wooden spoon or spatula to really work the ingredients together, as the Cool Whip can be stubborn to fold in at first.
- Using a cookie scoop or small spoon, form the dough mixture into balls about 1 to 1.5 inches in diameter and immediately roll each one in the powdered sugar from Step 1, coating all sides generously. Work in batches of 4-5 cookies at a time so the dough doesn't dry out, and re-coat your hands with powdered sugar as needed to prevent sticking. I like to use a small cookie scoop for uniform sizes, which helps them bake evenly.
- Place the powdered sugar-coated dough balls on parchment-lined or lightly greased baking sheets, spacing them about 2 inches apart to allow for slight spreading. Bake for 10-13 minutes, until the cookies are set but still slightly soft in the center—they should look crinkled on the surface with the powdered sugar creating a fissured, cracked appearance.
- Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes—this allows them to firm up just enough to transfer without falling apart. After 5 minutes, transfer them to a wire cooling rack or plate to cool completely. These cookies are best enjoyed at room temperature when the chocolate flavor is most pronounced.
