Cool Whip Cookies (2-Ingredients)
This practically foolproof recipe makes the most sweet, fluffy, lightly crisp and totally fun baked treats with everyone's favorite whipped topping and your choice of box cake mix!
Servings: 24 cookies
Calories: 81kcal
Ingredients
Instructions
- Preheat the oven to 350°F. Set out two baking sheets and line them with parchment paper.
- Set out a large mixing bowl. Combine the boxed cake mix and Cool Whip. Use a spatula to gently fold the two ingredients together until the mixture is smooth and uniform.
- Using a 1.5 tablespoon cookie scoop, portion out dough balls and place them on the baking sheets, about 2 inches apart. If desired, sprinkle candy sprinkles over the top of each cookie.
- Bake for approximately 10 minutes, until the edges are golden. Allow the cookies to cool completely on the baking sheets before moving.
Video
Notes
Homemade cookies will keep well for up to 4-5 days in an airtight container at room temperature.
To freeze: Cool the baked cookies completely before placing in an airtight freezer-safe container or plastic bag. You can place a small piece of parchment paper between the layers of cookies to keep them from sticking together. Freeze for up to 3 months, and thaw on the counter for 15 minutes or so.
Nutrition
Serving: 1pc | Calories: 81kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 17IU | Calcium: 50mg | Iron: 0.4mg