{"id":224975,"date":"2025-05-05T15:06:04","date_gmt":"2025-05-05T15:06:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/cool-whip-cookies-crazy-for-crust\/"},"modified":"2025-05-05T15:06:04","modified_gmt":"2025-05-05T15:06:04","slug":"cool-whip-cookies-crazy-for-crust","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=224975","title":{"rendered":"Cool Whip Cookies – Crazy for Crust"},"content":{"rendered":"


\n<\/p>\n

\n
<\/p>\n

Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n


\n\t <\/p>\n

\n
\n
    \n
  • \n

    Preheat oven to 350\u00b0F. Line 2 cookie sheets with parchment paper or silicone baking mats.<\/p>\n<\/li>\n

  • \n

    Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.<\/p>\n<\/li>\n

  • \n

    Add powdered sugar to a small bowl. Scoop 1-tablespoon or 2-tablespoon cookie dough balls and roll into the sugar and then place 3-inches apart on cookie sheet.<\/p>\n<\/li>\n

  • \n

    These cookies will spread \u2013 the large ones will get larger, so I recommend using a 1-tablespoon cookie scoop.<\/p>\n<\/li>\n

  • \n

    Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top (sides and bottoms of lighter cookies will be light golden brown).<\/p>\n<\/li>\n

  • \n

    Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.<\/p>\n<\/li>\n

  • \n

    Store in an airtight container for several days or freeze for several months.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    \t <\/p>\n

    \n
    \n
      \n
    • This recipe will make approximately 20 2-tablespoon size cookies<\/li>\n
    • Be sure they\u2019re cooked all the way so they firm up \u2013 if they\u2019re under done they taste delicious but will be more fragile.<\/li>\n
    • You can use any flavor cake mix as long as it\u2019s for a 9\u00d713-inch pan size cake.<\/li>\n
    • Add up to 1 \u00bd cups chopped nuts or chocolate chips (any flavor or kind) to the dough before baking, if desired.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      Serving: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>111<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>24<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>8<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>182<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>14<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>12<\/span>IU<\/span><\/span> | <\/span>Calcium: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n

      \n\t\tNutritional information not guaranteed to be accurate\n\t<\/p>\n

      <\/p>\n<\/div>\n