Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute.
Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely.
Arrange each ball 2″ apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 10-12 minutes. (less time for more fudgy cookies, more time for more cakey cookies).
Cool on baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.
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Cool Whip Cake Mix Cookies
By Terrie Lewis | June 19, 2024
Total time: 17-20 min. Yields: 24-30 cookies
Ingredients:
1 box Chocolate or devil’s food cake mix
1 (8-oz.) container Cool Whip, thawed
1 large egg
1/2 c. powdered sugar
Directions
Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute.
Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely.
Arrange each ball 2″ apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 10-12 minutes. (less time for more fudgy cookies, more time for more cakey cookies).
Cool on baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.
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