Cool Whip Cookies are soft, pillowy cake‑mix cookies that practically melt in your mouth and come together with just a handful of ingredients. M&M’s add pockets of color and crunch, making them perfect for holidays, bake sales, or quick last‑minute treats.
Ingredients
- 1/3 cup powdered sugar (for rolling)
- 1 box (16.25 ounces) white cake mix, or any flavor you like
- 1 large egg
- 2 1/2 cups Cool Whip (thawed whipped topping)
- 1 cup M&M’s, divided (about 1/2 cup in the dough, 1/2 cup for pressing on top)
Instructions
- Prep:
- Heat oven to 350°F (175°C).
- Line baking sheets with parchment or lightly spray with nonstick spray.
- Place powdered sugar in a small bowl.
- Make the dough:
- In a large bowl, combine cake mix, egg, and Cool Whip.
- Stir until a thick, very sticky dough forms.
- Fold in about 1/2 cup of the M&M’s.
- Shape and coat:
- Using a small cookie scoop or spoon, drop heaping tablespoonfuls of dough into the powdered sugar.
- Roll gently to coat and form into balls; the sugar helps you handle the sticky dough.
- Top and bake:
- Arrange dough balls on prepared sheets, leaving about 2 inches between them.
- Gently press a few of the remaining M&M’s into the tops of each ball for a colorful finish.
- Bake 10–14 minutes, until cookies are puffed, set around the edges, and just barely starting to turn golden. Do not overbake; they should stay soft.
- Cool:
- Let cookies cool on the pan for a few minutes, then transfer to a rack to finish cooling. They’ll firm up as they cool but stay light and tender.
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